Foie gras is considered one of the great delicacies of French cuisine. Carcassonne, which lies in the foie gras producing region of south-west France, celebrates with a fair in December.
Foie gras is a geographically recognised delicacy of a couple of parts of France: the Périgord (Dordogne) and Midi-Pyrénées régions in the south west, as well as Alsace in the east.
Just before Christmas, French farmers force feed their birds. The controversial means of production takes advantage of a goose or duck's ability to absorb huge amounts of food and store the fat in the liver. The liver becomes extremely soft and "buttery", which is what gives it such an exquisite taste.
Just before Christmas, French farmers force feed their birds. The controversial means of production takes advantage of a goose or duck's ability to absorb huge amounts of food and store the fat in the liver. The liver becomes extremely soft and "buttery", which is what gives it such an exquisite taste.
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