liver

What Is Foie Gras?

Filed under: Dining

Foie gras (pronounced ˈfwä-ˈgrä, French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened, typically through gavage (force-feeding) corn. It is a delicacy in French cuisine. Foie gras' flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and often is served as an accompaniment to another food item, such as steak.

France is the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras production is controversial and considered by some to be cruel. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.

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French Foie Gras Industry Expects Record Year

by Nicole Weston (RSS feed) —

Filed under: Dining

In spite of bans and animal rights outcries against its production, fois gras might be more popular than ever before at eateries. Luxury and gourmet foods are becoming increasingly popular and more diners are seeking out high-end meals in general. There are only a couple of farms in the US, but the French fois gras industry is expecting a record year. 85% of the world's production of the fatty duck (or goose) liver comes from France and the French foie gras producers see the 6% growth from the last year as in indicator of things to come, though they do say that half of the annual sales of fois gras are generated in December.

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Tags: business, delicacy, duck, fois gras, france, french, French Foie Gras Industry, FrenchFoieGrasIndustry, liver, sales

Chicago Bans Foie Gras

by Nicole Weston (RSS feed) —

Filed under: Dining

As Nick reported at Slashfood, the city of Chicago has decided to ban foie gras from being sold by retailers and at restaurants. Any establishment or person who violates the ban will be fined $500, according to the New York Times. The legislature has been considering this ban for some time now in the face of mounting concern over the ethics of force-feeding ducks until their livers reach 10 times the normal size. The ban, adopted by a vote of 48-to-1 will take effect in 90 days, so any Chicago residents should take in their favorite dish at Rick Tramonto's Tru before it goes off the menu.