foie gras is Duck or goose liver.
sounds delish, if I didn't know what is really was!!!
More than a dozen countries, mostly in Europe, have banned production of the delicacy on the grounds of cruelty. But in France, foie gras has been declared "part of the cultural and gastronomic patrimony, protected in France."
Sweetmeats often get confused with sweetbreads. The two could not be more different. Sweetbreads are offal, taken from the thymus gland, pancreas or genitalia of young animals, most often calves, pigs or lambs. They are roundish in shape and are a favorite ingredient in many European dishes. They are a far cry from confectionery, however, and one might elicit confused looks if one requested sweetbreads at a candy shop or ordered sweetmeats for dinner.
Foie gras (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law). Pâté de foie gras was formerly known as "Strassburg pie" in English due to that city being a major producer of this food product.
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.