Traditionally made with water buffalo liver, this wild duck liver sandwich is Egyptian street food at its finest.

Duck Breast with Seared Foie Gras and Balsamic Cherries

A great, quick recipe to use up those leftover duck livers.

Le Foie Gras – Fatty duck liver, quince poached in its own juice to tart hibiscus

Trio of foie gras at La Tour des Vents: restaurant in Dordogne, France, the capital of foie.