Foie gras, French for “fat liver”, is a luxury food product made of the liver of a duck or goose that has been specially fattened. It 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. Historically, the production of foie gras dates way back to the dynastic Egyptian aristocracy, some 5,000 years ago. Under the Roman Empire, the luxurious liver of fattened geese became the culinary focus, above and beyond the tasty goose meat. Prior to that time, foie gras was simply a by-product of cultivating goose meat with high fat content.…