Foie Gras with Fig Compote

Foie gras, a delicacy made from the fattened liver of a duck or goose, has a rich and controversial history. Dating back to ancient Egypt, it gained popularity in French cuisine during the 18th century. Renowned chefs like Paul Bocuse and Alain Ducasse have elevated its status, making it a staple in fine dining establishments worldwide. The best foie gras can be found in regions like Gascony, Fran...