Foie gras is a traditional speciality of Mediterranean gastronomy. Duck or goose liver is considered one of the greatest delicacies. In traditional and smaller producers, ducks live in free-range areas. The ducks are then confined indoors, where they are given air conditioning and fans to simulate the onset of winter. The duck begins to overfeed itself so that it has enough nutrients for the long flight to warmer landscapes. After a few weeks, its liver will have enlarged fivefold. It is important to use organic feed when fattening ducks, as the taste of the liver is then completely different.