The Gers is a gourmand's delight, famous for its geese and ducks (over 4 million of them), the Côte de Gascon wines and, of course, Armagnac, France 's oldest and finest eau de vie. The restaurants in the area utilise the superb local produce that can be seen at the numerous markets and range from simple village restaurants, through hearty 'ferme auberges' to temples of fine dining. Gers is renowned for its foie gras, magret (duck breast) and confit de canard, garbure and cassoulet and you will often find these dishes on the menus. First a word about foie gras Goose or duck? Goose foie gras is said to have a "more delicate, elegant, aristocratic" taste. Duck foie gras has a more musky flavour. Duck are much easier to keep and therefore duck foie gras is the most readily available (and less expensive). All around the countryside you will see signs offering foie gras direct from the producers and it is often cheaper to purchase it this way. Foie gras can be bought in several different forms: Le Foie Gras cru (fresh foie gras) Generally served warm and cut into thin slices and served with an acidulated or sweet sauce. Most restaurants serve it pan fried with apples or grapes and served with a sweet white wine such as the local Pacherenc Vic Bilh or Sauternes. Mi-Cuit (Semi-cooked) Foie Gras Usually sold in glass jars, terrines, or tins. It is a half-preserve that has been pasteurized. It can be kept from 3 weeks to 6 months depending on its preparation. Preserved Foie Gras Preserved foie gras is sterilised and can be stored for some years. It is the most traditional method and is served at the beginning of the meal, as an entrée or aperitif. However, there are different preserved foie gras and the regulations are very precise about what each may contain: Entier (whole) foie gras: Made from one entire liver lobe Foie gras: made of pieces of liver lobe agglomerated together Bloc de Foie gras: Made of reconstituted foie gras Though each of these is made from foie gras, they do not have the same quality and this is reflected in the price. Entier foie gras is the best and comes from very high quality foie gras. Parfaits are made by mixing 75% minimum of foie gras with chicken livers. Pâtés, médaillons, galantines, mousses de foie contain a minimum of 50% foie gras. Other Gascon Specialities Magret de Canard Duck breasts are generally served grilled or fried with the skin and eaten quite pink (ask for ' à point' for medium rare or 'bien cuit' if you like it well done). Confit de canard Is duck which has been conserved in its own fat and is then cooked until the fat runs off and the skin goes crispy. Cassoulet White beans, bacon, ham, garlic, Toulouse sausages, duck confit, vegetables and more. Every one has their own secret ingredient but a long slow cooking is imperative for this stew which is served throughout the Midi Pyrénées. Garbure Is a long cooked vegetable and ham stew. La Croustade An apple tart from the Gers, known as 'Pastis' but has nothing to do with the aniseed flavoured drink. Rather the pastry is rolled out very thinly and alternate layers of pastry and the apples are soaked in Armagnac.