Should you be lucky enough to obtain a duck complete with its liver that has been raised for foie gras it can be a bit of a challenge to know what to do with it.
Here in France the Mulard breed of duck is used almost exclusively for the production of foie gras.
I was lucky enough to attend a lecture by a real expert last Saturday. Since much of the audience were also expert the discussion was both lively & informative.
I've posted a pictorial report including some notes on a flip chart on my blog. Just go to: www.frenchfoodfocus.com.
So, first you find your Mulard; then.......