<Tr> <Th> Main ingredients </Th> <Td> Liver of a duck or goose </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Foie gras Media: Foie gras </Td> </Tr> <P> Foie gras (/ ˌfwɑːˈɡrɑː / (listen), French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened . By French law, foie gras is defined as the liver of a duck or goose fattened by force - feeding corn with a feeding tube, a process also known as gavage . In Spain and other countries, it is occasionally produced using natural feeding . Ducks are force - fed twice a day for 12.5 days and geese three times a day for around 17 days . Ducks are typically slaughtered at 100 days and geese at 112 days . </P> <P> Foie gras is a popular and well - known delicacy in French cuisine . Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver . Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak . French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France ." </P>

Where does pate de foie gras come from
find me the text answering this question