Restaurants and fine grocers are still selling foie gras. 

This is a food product that relies on gavage (force-feeding), a process where ducks or geese are fed controlled amounts of high-starch grain via a tube twice or three times daily for a period of roughly 12 to 21 days. This process causes the bird's liver to experience hepatic lipidosis, swelling to several times its normal size to create a rich, fatty texture. The geese are then slaughtered and the liver is used in pate.