[French] literally translated, "fat liver"; but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras.