A successful citywide campaign to remove foie gras (fattened duck or goose liver) from local restaurant menus is increasingly ...
Following is a transcript of the video. Narrator: It's as expensive as it sounds, foie gras: the fattened liver of a duck or goose. You can find it at fine French restaurants like here at Bistro ...
One of three starters we made in Kate Sumner’s cooking class at FEASTival – an annual food and wine event held on Kangaroo Island in South Australia. Use chicken livers instead of goose livers.