Foie Gras

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Loved by many for its taste and despised by as many more for its production methods few other food stuffs stimulate as much passionate debate as do the ethics of foie gras.


Foie Gras Lobes
 
Made from the fattened liver of the Goose and Duck it has long been associated with French haute cuisine and high- class restaurants willing to pay (and charge) the high prices it commands.

The birds are force-fed so that the liver swells creating a very rich liver loaded with fat, cream coloured with tinges of pink and firm to touch. As demand grew so production methods changed and there have been many reports of the birds being intensively reared and machine fed which has led to calls for the product to be banned altogether. The original way of fattening the liver, which is still practised by the small producers, is to feed the birds with maize and massage the food down its throat, again acceptable practice for some but not for others.

Foie gras can be prepared in a number of ways; served cold in a terrine, hot with other meats or as an expensive flavouring for a rich sauce.

Should foie gras be banned? I believe that to be a choice for the individual, I have eaten foie gras before and found it delicious but I can certainly live without it.

Content and picture Miles Collins

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