http://www.bkwine.com/wine_tours/wine_tours.htm --- A visit to a duck farm in the Perigord in south-western France. Small ducklings grow up to become big duck... In our visit to the farm we learn how to prepare various duck specialities, for example foie gras, the famous fat duck liver (often preferred to the goose liver). You start with a whole liver, remove and spots or impurities, including veins/nerves. You put in a conserve tin (can) and then cook it, slightly (60 degrees) if you wan