Foie gras
In 2005, France produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes) of which 96% was duck liver and 4% goose liver. Total French consumption of foie gras in this year was 19,000 tonnes. In 2005, Hungary, the world's second-largest foie gras producer exported 1,920 tonnes and Bulgaria produced 1,500 tons of foie gras.
Foie gras
Foie gras is a regarded as a gourmet luxury dish. In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve "réveillon" dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France "foie gras" is eaten year-round.