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Controversial Taste: Foie Gras
By:
Published: August 18, 2006
Traditionally served in French cuisine, foie gras can be found in numerous dishes around the world. Foie gras, which means fatty liver, is that of either a goose or a duck and often has a rich, buttery flavor.
Foie gras can come in four different types, but mousse and terrine are the two types traditionally served in restaurants. When foie gras is served as an appetizer, typically as mousse or pâté, it will be served with toast points or crunchy bread, and sometimes with an onion jam.
One should compliment foie gras with either a dry white wine or a sweet dessert wine. Red wine also can compliment foie gras, especially if it is served as a component of the main course.
Foie gras has a silky texture and most likely will be served chilled as foie gras frais (foie gras fresh). In Hungary, foie gras often is fried in goose fat. Though it usually is set to cool, sometimes it is served warm on toast points, depending on the chef's preference. Smoked foie gras is another way to enjoy this French delicacy. To prepare, the meat is placed over a cherry wood-burning fire and smoked for hours, creating an earthy-flavored treat.
Wrapped in mangos, onions and unagi, foie gras sushi is a standout dish. Sautéed or roasted, foie gras cuit (foie gras cooked) is sometimes served in salads in place of chicken or steak, putting an expensive twist on a traditional dish.
Goose foie gras, or foie gras d'Oie, is more expensive than its duck counterpart, which is known as foie gras de canard, since the production of the foie gras is more difficult and time consuming in geese. Goose foie gras can weigh up to four pounds.
The production of foie gras is sensitive subject matter. Many animal rights activists boycott its production, claiming it is inhumane since the goose or duck is force fed corn with a large tube used to enlarge the animal's liver.
In April 2006, the city of Chicago was the first city to enact a ban on the sale and production of foie gras. California is slated to have a similar statewide ban in effect by 2012, which will be detrimental to the company Sonoma Foie Gras, a company specializing in the production and sale of foie gras which ships its product nationwide. New York and Philadelphia also are considering proposing bans on this controversial meat.
Foie gras can come in four different types, but mousse and terrine are the two types traditionally served in restaurants. When foie gras is served as an appetizer, typically as mousse or pâté, it will be served with toast points or crunchy bread, and sometimes with an onion jam.
One should compliment foie gras with either a dry white wine or a sweet dessert wine. Red wine also can compliment foie gras, especially if it is served as a component of the main course.
Foie gras has a silky texture and most likely will be served chilled as foie gras frais (foie gras fresh). In Hungary, foie gras often is fried in goose fat. Though it usually is set to cool, sometimes it is served warm on toast points, depending on the chef's preference. Smoked foie gras is another way to enjoy this French delicacy. To prepare, the meat is placed over a cherry wood-burning fire and smoked for hours, creating an earthy-flavored treat.
Wrapped in mangos, onions and unagi, foie gras sushi is a standout dish. Sautéed or roasted, foie gras cuit (foie gras cooked) is sometimes served in salads in place of chicken or steak, putting an expensive twist on a traditional dish.
Goose foie gras, or foie gras d'Oie, is more expensive than its duck counterpart, which is known as foie gras de canard, since the production of the foie gras is more difficult and time consuming in geese. Goose foie gras can weigh up to four pounds.
The production of foie gras is sensitive subject matter. Many animal rights activists boycott its production, claiming it is inhumane since the goose or duck is force fed corn with a large tube used to enlarge the animal's liver.
In April 2006, the city of Chicago was the first city to enact a ban on the sale and production of foie gras. California is slated to have a similar statewide ban in effect by 2012, which will be detrimental to the company Sonoma Foie Gras, a company specializing in the production and sale of foie gras which ships its product nationwide. New York and Philadelphia also are considering proposing bans on this controversial meat.
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