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Foie Gras

Appears in
top 1000Sud de France
Sud de France

By Caroline Conran

Published 2012

  • About

Foie gras, fattened goose or duck liver, is one of the main treats on every menu in Languedoc. Produced in traditional poultry farms, mainly from mulard ducks (a Muscovy/Pekin hybrid), it is a food that has become controversial in some parts of the world. Animal-rights activists object to the production methods involved and in America, after a now-repealed ban in Chicago, its sale is forbidden in California from 2012. Other places, for example Turkey and Argentina, do not permit the production of foie gras, although there is no restriction on its sale.

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