Foie Gras

The fattened liver of goose or duck; some of the best foie gras comes from the region of Landes in France. In recent years, the traditional feeding (gavage) of foie gras geese and ducks has received a lot of negative press, so please source this ingredient carefully, so that you’re happy with its provenance. Buy the whole lobes of liver rather than the tinned pâté version whenever possible.