Foie gras, the pale, rich, creamy liver that is a specialty of Toulouse and Strasbourg, results from force-feeding geese or ducks with corn until their livers swell to a weight of as much as 2 pounds (1 kg) or more. In France, the liver is sold in several forms: raw; freshly cooked; partially cooked and canned; preserved in its own fat; and puréed and canned. Look for fresh or vacuum-packed foie gras in specialty-food stores.