The current controversies regarding Foie Gras has an interesting impact on the Culinary Arts field.
Wikipedia gives the following explanation of Foie Gras:
"Foie gras is "the liver of a duck or a goose that has been specially fattened by gavage" (gorging). Foie gras is one of the most popular delicacies in French cuisine and its flavour 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 pâté, mousse, or parfait, and is typically served as an accompaniment to another comestible, such as toast or steak. "
Sadly, modern Foie Gras production involves the force-feeding of ducks or geese by gorging them through a tube placed down into their esophagus. More inhumane stories have been reported of the ducks or geese feet being nailed to the floor and force-fed to extremely fatten the liver in a controlled atmosphere.
Many culinary enthusiasts as well as very famous Chefs sit on both sides of the fence. Some uphold the quality and delicacy of this rich dish, and some are extremely against the cruelty against these animals and ban the serving of foie gras in their establishments. In addition, the government is getting involved. Many cities like Chicago (to name one) have recently banned foie gras to be served in any of their restaurants. The banning of foie gras can mean an interesting direction for the Culinary World.
Your thoughts?? Are you For it or against it? Voice your opinion! :)
ChefKristi
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Comments: 5
As much as I love it, I'll stick to homemade pate.
Worrying about gavage when compared with Confined Animal Feeding Operations (CAFOs) is like worrying about a leaky faucet during a hurricane.
Perhaps what anti-foie gras groups are really trying to do is get us all to stop eating meat, one small step at a time.