You might not find the organ on the above picture appetizing but believe me, once cooked it is a delight. Many know about Foie Gras and also are aware of the awful way geese and ducks are force fed to produce a huge liver. I have to admit that if I think too much about it is taking my appetite away but it was very interesting to take the opportunity of being in my native village to visit the local Foie Gras producer as my Mum went to buy a fresh liver. After marinating in salt (fleur de sel) and pepper it will be oven cooked in a terrine for a delicious result.
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