A method of making foie gras using duck liver produced by raising ducks without force-feeding, the method comprising: (a) preparing duck liver, solidified plant-based soy protein, and lard capsules; (b) removing a liver smell from the duck liver; (c) curing the duck liver; (d) adding the duck liver, the solidified plant-based soy protein, butter, whipped cream, honey, additives, and avocado oil into a blender to mix the same and finely grind a mixture thereof; (e) adding some of the ground mixture into a mold; (f) spreading the lard capsules on the mixture added into the mold; (g) repeatedly performing steps (e) and (f) to obtain a stacked mixture, in which the mixture and the lard capsules are sequentially stacked, and initially baking the stacked mixture in an oven to form a mixture lump; and (h) forcibly injecting air into the mixture lump to simultaneously form a void in the mixture lump and expand an exterior of the mixture lump, forcibly injecting the remaining mixture not added into the mold into the void to fill the void, and then baking the mixture lump in the oven to complete making the foie gras, wherein the preparing of the lard capsules includes: mixing double-boiled lard, which is completely melted in a double boiler, with edible sodium alginate in a ratio of 2:1; mixing water (purified water) and edible calcium lactate in a water tank; and adding the double-boiled lard, which is mixed with the edible sodium alginate in the ratio of 2:1, drop by drop into the water tank, in which the edible calcium lactate is mixed, using a dropper or a syringe to form the lard capsules which are filled with the double-boiled lard and have a thin film formed on a surface thereof due to the water; wherein the solidified plant-based soy protein is plant-based soy protein, which is extracted from soy(bean) and then solidified using a solidifier, wherein the plant-based soy protein refers to amino acids obtained by breaking down the soy protein. (a) preparing duck liver, solidified plant-based soy protein, and lard capsules; (b) removing a liver smell from the duck liver; (c) curing the duck liver; (d) adding the duck liver, the solidified plant-based soy protein, butter, whipped cream, honey, additives, and avocado oil into a blender to mix the same and finely grind a mixture thereof; (e) adding some of the ground mixture into a mold; (f) spreading the lard capsules on the mixture added into the mold; (g) repeatedly performing steps (e) and (f) to obtain a stacked mixture, in which the mixture and the lard capsules are sequentially stacked, and initially baking the stacked mixture in an oven to form a mixture lump; and (h) forcibly injecting air into the mixture lump to simultaneously form a void in the mixture lump and expand an exterior of the mixture lump, forcibly injecting the remaining mixture not added into the mold into the void to fill the void, and then baking the mixture lump in the oven to complete making the foie gras, mixing double-boiled lard, which is completely melted in a double boiler, with edible sodium alginate in a ratio of 2:1; mixing water (purified water) and edible calcium lactate in a water tank; and adding the double-boiled lard, which is mixed with the edible sodium alginate in the ratio of 2:1, drop by drop into the water tank, in which the edible calcium lactate is mixed, using a dropper or a syringe to form the lard capsules which are filled with the double-boiled lard and have a thin film formed on a surface thereof due to the water; wherein the solidified plant-based soy protein is plant-based soy protein, which is extracted from soy(bean) and then solidified using a solidifier, wherein the plant-based soy protein refers to amino acids obtained by breaking down the soy protein.