Foie gras comes from the fattened liver of a duck or goose and is widely considered to be one of the world’s great culinary delicacies. It has a long history dating back to the ancient Egyptians and was popular during Roman times. Over time it has become an important part of French cuisine with small farmers taking advantage of ducks and geese’ natural inclination to gorge themselves in the fall, storing the calories in their livers before migrating to warmer climates.
