Foie gras is a food that wants to sound fancy for fanciness sake, because it translates to “fat liver” and it is apparently something of a cuisine in France, but if you recall they also eat snails on the regular, so what do they even know.
How is foie gras made?
What’s more this is the liver of a goose or a duck that has been fattened by a process of force-feeding. Yes, they literally overstuff the duck or goose so that they can eat its liver later. What kind of monsters are these French people? Can we send the untitled goose game duck after them? I’m just saying!
How do you cook foie gras?
Foie gras is ideally very firm and smoothly textured with a colouring of creamy white tinged with pink. I guess they like it to look nice and not just taste nice. It’s often baked in a crust as a pate which may be served hot or cold. The pate or pastry crust is then lined with jelly and it is prepared with brandy seasonings and truffles. So clearly it is not just the liver that you are eating, it is a bunch of other stuff as well on top (like truffle or caviar).
How expensive foie gras is?
As for the cost, a mere pound of foie gras can be between 40 to 80 dollars, so you might judge for yourself whether or not you think it is worth it. Many don’t think so and are actually trying to get the process, of making foie gras, banned. I don’t know you, but I am siding with them for now.
