Foie gras may be losing popularity in the US, but in Quebec, the delicacy is more popular than ever. "The province is home to an industry that produces about 8,500 duck livers a week, up from a couple of hundred just a decade ago, when only a few traditional French restaurants served the delicacy. Now, foie gras is a standard menu item at upscale restaurants all over the province." [via del.icio.us/ethicurean]
Posted on May 4, 2007
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