Foie gras
French for fatty liver, this decadent, expensive food product is made by using a controversial force-feeding process known as gavage, in which corn is fed to ducks and geese (primarily to the hybrid male Mulard ducks) through a feeding tube.
The livers of birds which are force-fed in this way are enlarged and full of a buttery, slightly sweet fat. Foie gras is prepared by melting the livers in their own juices with a sprinkle of salt, resulting in a supple product. Usually served chilled and in scoops or slices, the texture is similar to that of ice cream.
Foie gras is easily spreadable and full of rich flavor. It is creamy pink in color, and the only thing you need to enjoy its flavor to the fullest is a slice of bread or a crusty baguette, or if you’d like to enjoy it in the popular French style, serve it atop a salad. Read more
Try it chilled on a piece of toast paired with a few fresh figs. Foie gras is primarily produced in the French regions of Alsace and Périgord, and according to French law, only foie gras made from force-fed ducks or geese can be called foie gras.
However, the production or import of foie gras has been banned in many countries, including India, Australia, and a number of EU countries.
