Foie gras are a traditional specialty of Mediterranean gastronomy. Duck or goose liver is considered one of the greatest delicacies. Traditional and smaller duck producers live in free range. Subsequently, the ducks are closed to areas where they are simulated by the onset of the cold with air conditioning and fans. The duck begins to overeat itself to have enough nutrients for long flight into warm landscapes. After several weeks, her liver is increased fivefold. It is important to use organic feeds when feeding ducks. The taste of the liver is quite different.