Foie gras remains a staple despite criticism of force-feeding
method  Meg Jones  Foie gras fans and gastronomes flock to
sellers of duck and goose foie gras at the open air market in
Sarlat, France. The Dordogne region in southwestern France is
the heart of French foie gras farms.  Sarlat, France — It's a
Saturday morning in this medieval city in the heart of the
Dordogne region — market day — and merchants have stacked tables
in Sarlat's cobblestoned square with pricey delicacies.  Pungent
dark truffles. Wicker baskets filled with freshly picked
mushrooms. Black walnuts suspended in jars of honey like insects
in amber. Wheels of aromatic cheeses as big and thick as
automobile tires.  But it's the shiny cans arranged in pyramids
that draw many of the grocery buyers and gastronomes. Inside the
unassuming containers adorned with labels showing pictures of
ducks and geese are fattened livers.  Ah, foie gras — expensive,
controversial, delicious.  This area in southwestern France is
the heart of foie gras country