Foie gras is basically a meaty, gamey butter that you can sear. I adore it in both sweet and savory preparations, and promise to liberally sprinkle this site with some slutty recipes showcasing my favorite ingredient.
If you're a fan of this site, you're probably one of those (fantastic) people who enjoy foie. Like-minded individuals tend to gather! But if you're reading this and getting ready to lob a nasty missive to me via the comments section, understand this: you're stupid.
Do you buy meat at a mainstream grocery store on a regular basis? How about eggs? Go read this and then come back here: http://www.miketuritzin.com/writing/a-guide-to-buying-humanely-produced-meat-eggs-and-dairy-products/
Now let's talk about gavage, which is the method for feeding ducks that give us our foie. I will leave the detailed explanation to one of my favorite food writers/scientists/badasses, J Kenji Lopez-Alt: http://www.seriouseats.com/2010/12/the-physiology-of-foie-why-foie-gras-is-not-u.html
TL;DR? He basically says that the USDA closely monitors these farms, that the handlers are bonused for treating the ducks with care and that the esophagus of a duck has no nerve endings and has a fingernail-like coating so there is no pain whatsoever. Can you say that about your supermarket meat?