Foie gras is duck or goose liver. Literally translated from French, it means "fatty liver." As a luxury food, foie gras dates back to the time of the ancient Egyptians, and was also enjoyed in later centuries by Greeks, Romans and Jews.
Foie gras is produced by force-feeding ducks or geese. In ancient Roman times, Jewish slaves were in charge of force-feeding ducks and geese large quantities of food. Later, Jews brought the secret of foie gras with them to France, where it eventually became a preferred dish of royalty.
In recent years, the treatment of geese and ducks used for foie gras has become controversial. However, it remains on the menus of many of the world's most elite restaurants.
According to Anthony Bourdain, "I happen to think that foie gras is one of the best things on Earth and one of the ten best flavors in gastronomy."