Foie gras from the south west of france

A few kilometres from Mont-de-Marsan, in the heart of Landes, a centuries-old tradition continues: that of making "foie gras", a gourmand speciality made of the liver of a duck or goose. Registered in the French law as an integral part of the culinary and cultural heritage of the country, it is one of the jewels of French gastronomy, recognised throughout the world.