Foie gras
Foie gras can be poached, melted, sauted, roasted or steamed,
marinated in cognac or miso, made into terrine or stuffing, and served
with almost any ingredient, sweet or savoury. At home in European, Asian -
and
increasingly American's kitchens, its calorie-laden richness
and velvety, melt-in-the-mouth texture make it a guilty pleasure few
gourmets can resist.
Geese and ducks
are widely recognized as producing the finest of all animal fats. In their
natural habitat, they gorge themselves in preparation for long migratory
flights and their livers have evolved to store the excess fat.
But
a goose liver – like that of any other animal – will also absorb
impurities and harmful toxins. Therefore, in the case of foie gras
production, which involves force-feeding birds with maize every day for
two to three weeks, cleanliness of water and feed is paramount.
Impurities in either could result in a dining experience to remember for
all the wrong reasons.
