Foie Gras - Tasty but Cruel
Foie gras is French for “fat liver” and is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is considered one of the greatest delicacies in French cuisine. It is very rich and buttery, with a delicate flavour unlike regular duck or goose liver.
Fattening the liver of a bird involves inserting a tube down the birds neck, sticking a funnel on the end of the tube, and stuffing heaps of corn and fat down the tube. This process is actually banned or in the process of being banned in several countries.
For a full history and more info on fois gras visit this link: http://en.wikipedia.org/wiki/Fois_gras
If you want to read about the laws being passed against the process and view horrible images visit this link: http://www.gourmetcruelty.com/
If anyone has tried fois gras please comment on what you thought of it. What are your opinions on how it is made.
Love this blog post? Why don't you share it with others or post a comment. Choose which one below.
More Food Blog
Page 1 of 1 comment pages