Can "foie gras" be made with normal goose livers?!

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You can call anything French dish although it may not be a traditional French dish. That is the wonderful thing about French cooking.
HOWEVER, you cannot call normal goose liver foie gras. It would be cheating. Fois gras is not a name of a dish, it is a name of a produce.

Unforced foie gras isn't really foie gras. It is faux gras.

Foie Gras meaning Fat Liver is made with overstuffed ducks or geese, I used regular duck livers to make pate, terrines and ballantines, foie gras is a large piece of liver, the size of a small chicken in shape, it is not something you can make, it has to be grown in the duck/goose by force feeding it.

You can make pate from duck and goose livers adding rendered duck/goose fat and call it Pate du Foie Gras, and not use any real foie gras in it, they make one in a tin, we used it for Tourenados Rossini when I was chef, it was round and called Foie Gras Mousse, you slid it out and cut it to add to the beef or veal tenderloin before topping it with the Perigueax sauce, on a crouton.

Yes.


Many people in Europe , including France, now demand un-forced fed goose liver paté.

Live in Spain.

No