A block of the "fat" liver of a goose or duck which is force-fed with corn, maize in a practice called "gavage". It is a delicacy produced mainly in the south west of France, particularly Périgord, and in Alsace. It is served hot or cold. The highest quality is 'foie gras entier' - a whole piece of the liver which is cooked in some way, usually not for a long time, and then served as a piece and not spreadable. The next quality is a 'bloc de foie gras' which has small morsels of liver throughout. This again is not spreadable. The lowest quality is 'pâté de foie gras' is a smooth paste made from the liver and which may be spread on toast.