Answers:
I am a former chef from Canada and have be in Perigod and Bourgene, it depend on if you want pate, confit or mousse, only just plain foie gras is the livers and nothing else.
Ohter preparations enjoy truffles, brandy and other spices, is cooked and in Limoge the pack it surrounded by a nice porcelin pate dish, I have one next to a duck on the lid.
I prefer the one with truffles, conagac, the peppercorn one is nice, but the plain ripened foie gras, pan fried next to a deglazed pan beside brandy soaked prunes, we did this in one of the htoels I be in spinal column a few years ago.
Oh gawd, whatever approach someone answers something like this, it's bound to upset the obedient folk from wherever else you haven't mentioned contained by reply. :-/
Limoges is certainly more than notable for the earthenware and porcelain terrines themelves contained by which the dish can be made, as well as Limousin cattle, logically, but the heart of foie gras production is much further south: the Dordogne and, above all, the Périgord, undisputed queen of foie gras of any variety, goose as resourcefully as duck.
When the geese and ducks, as well a their livers ('in' or 'out') come to souk, first in cold of winter between delayed Nov and early April, at the Marchés au gras, folk will travel from every imginable corner of France to the Périgord contained by order to try and stock up. And competition between buyers is unsurprisingly exceedingly fierce indeed. Likewise, the charcutiers assemble contained by force to display their paté de foie de canard (as well as its goosey counterpart) for which emergency is almost as fierce, not unlike the excitement contained by the North, when its equally famous cousin, paté de foie gras de Chartres (game, pork, veal, foie gras, truffles & cognac), become available again each year.
I can't really see how you could not administer the accolade for finest paté de foie de canard to the Périgord: it's exquisite.
(gainsayers: please form an orderly queue here... <vbg>)
D'Artagnan Terrine of Duck Foie Gras
Oh wow, an answer from a Canadian chef! Like there are so masses Canadian restaurants around!
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