S&M ... MOST FOWL!
S&M ... MOST FOWL! Oui, from a culinary perspective some consider Foie Gras the byproduct of a demonic relationship between sadistic farmer and masochistic duck or goose … but this is how one of the greatest delicacies of France is created:
the gentle loving French Way ... and the alternate perception
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté, and is typically served on toast or as an accompaniment to another food items such as filet or fowl.
The liver of a duck or a goose is specially fattened by 'gavage', a technique used by ancient Egyptians and dating as far back as 2500BC, when they began keeping birds for food and deliberately fattened the birds through force-feeding.
In America, the Foie Gras debate is raging! Here are two opposing perspectives from Chicago where its sale is now prohibited:
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“Our culture does not condone the torture of innocent and defenseless creatures.” Joe Moore - Chicago Alderman
“Foie gras has been around since the age of cuisine. Some animals are raised for food. They’re raised to die.” Rick Tramanto - Chef at “Tru” in ChicagoWell, who do you agree with - the Alderman or the Chef? Check out “The Truth about Foie Gras” before you decide.
Today, our little corner of Southwest France in the Haut-Quercy is considered Foie Gras ground zero! Trust me when I tell you that this whole debate against it … is not all it is quacked up to be! à bientôt, Jack!
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