somewhereintime

I've  never been in love with Foie Gras,  however it is a popular  menu item.
Last time I ate it  in restaurant was in  Perigeux  back in 80's.
Good imported goose liver are hard to come by in Canada and tricky to work with,
and they are usually  frozen, not fresh, 1.5 Kg a piece, too big for average family.
And, expect to pay $500 a Kilo.  not too expensive compare with white truffle from Piemonte.
Most French restaurants use fresh duck foie gras from Quebec.
There are frozen duck fat in buckets available, $50 for 2 Litre. good for sauteeing  potatoes