Three cheers for Wolfgang Puck who decided not to carry
foie gras in his 14 restaurants this week. Right on Puck. For all you gourmands out there who don’t know what you’re eating, let me clear this up: it is a fat liver. To achieve the so-called delicacy, a goose or duck is force fed and restrained from working it off all for your delectation. I haven’t seen foie gras on local menus, but if I did I would not oblidge. My only experience of this gelatinous gray loaf was on my 31 b-day at No. 9 Park. I still remember how my heart tightened that night when I was trying to get to sleep. Anyone have a foie gras forray they'd like to share?
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Foie gras gets 86'd
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Hello,
I Love Foie Gras. I think you have a misunderstanding of it. Geese and Duck naturally gourge themselves prior to making their famous flights North or South. This in turn fattens their livers. This is how the delicacy of Foie Gras was first discovered, hunters in Europe found that at particular times of the year, the livers of ducks and geese tasted particularly fine. As for taste, well, to each their own. But frankly, ignorantly disparaging this Delicacy (yes, it is a delicacy to some cultures) is just foolish. Go check out a foie gras duck farm in the Hudson River valley some time and see how humanely these animals are actually treated. Happy Eating.
Posted by brian | April 14, 2007 1:05 PM
Posted on April 14, 2007 13:05