Foie gras is a French delicacy invented around 2500 BC. The process of making it involves force-feeding a duck or goose by inserting a tube filled with corn down their throat. For about two weeks, roughly three times a day, this process is repeated whether the animal is in the mood or not. The force-feeding tube delivers way more food than your average duck or goose was ever meant to eat. Once the liver has been engorged and fattened up to ten times its normal size, the duck or goose is later killed, the liver extracted and served either cooked or fresh. Presumably with onions or carrots or something.
