Serve up our elegant Foie Gras Parfait at your next dinner party: Rich foie gras ganache layered with ruby-hued pomegranate gelée, pickled mustard seeds, and bread crumbs. Click here for the recipe: chfstps.co/1Cy9FNV | ChefSteps

Chefs see it as a culinary necessity. Activists see it as the product of torture. Farmers see it as their livelihood. How did foie gras become such a contested dish? EDITOR'S NOTE: In a previous version of this video, farmer Marcus Henley said the ducklings "double in weight every day for about twenty days," but in fact the ducklings double in weight roughly every three days. A previous version of this video also excluded the Sinai Peninsula from a map of Egypt. We corrected the map to include t