Foie Gras is the fatten liver of Geese or Ducks.

*How is Foie Gras Obtained*

It is natural for migratory birds such as geese and ducks to over eat 
and gorge in advance of their migratory flights.

*What is the difference between Goose and Duck Foie Gras*

Duck Foie Gras is more rustic and the strong taste appeals to many people. 
 Goose Foie Gras tastes much more delicate and has a very silky texture. Goose tends to be much larger and more popular.

*How to serve the Foie Gras* 

Quantity per person
40 to 70g as a starter 100 to 130g as a main course
*30g = 1oz

How to slice it
It should be sliced with a sharp knife that has been held under hot running water. 
Wipe the knife clean and dry before each slice.

Which bread
The foie gras should not be spread but be put on a slice of bread. Choose a stick of 
French bread or some farmhouse bread toasted. Avoid brioche or soft bread.

The wine
Champaign is often considered the best wine that you can serve with foie gras.
A sweet dry white wine such as Sauternes will also go very well.