Faux Gras is a liver paté made to taste like traditional Foie Gras, but without the ethical baggage of its gourmet predecessor. It is usually made from the liver of free range chicken, duck and/or goose, blended with additional fat. The phrase Faux Gras can refer either to any dish designed to emulate Foie Gras, or to the brand name product made by the UK company Waitrose.

Faux Gras has emerged after widespread outcry over the traditional method of producing Foie Gras, leading to bans and new regulations in Chicago, California and elsewhere. The method includes the force-feeding of sequestered ducks and geese, through a metal tube. The result is a deformed, engorged liver up to ten times the normal size, and reportedly, extreme suffering.