Foie gras is usually served in thin slices at the start of a meal with a sweet wine. It's become more widely available to buy in recent years – fresh or mi-cuit (partially preserved) and in cans.

Gascony’s foie gras season has begun. From mid-November to March, our small area will hum with activity as ducks and geese make their way to village markets for sale, or to large exporters for ...

Be careful not to tear the skin. Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of ...