Foie gras

This is the liver overfed duck or goose, which unlike liver of ordinary duck very tatsy and buttery. Part of great french cuisine. Liver is soaked in milk, wine and water, then marinated in spices, port wine, carefully baked.

The term overfed signifies the cruelty element - the ducks or geese were overfed with long metal pipes thrusted down thier throats into stomachs and upto 4 pounds of food is reportedly pumped in daily. The birds get sickened to the point of immobility and their liver swells to upto 10 times.

This repulsive procedure brought it under vehement opposition of animal rifgts groups!