Foie gras of 5 spices on pain d'épices that I bought from Le Grand Epicerie de Paris with caramelized apple
Vanilla risotto (with natural vanilla scraped from pods) with lobster, black truffles and truffle oil
Lamb coated with pecans, brown sugar, herbs and crumbs served on garden peas swimming in a foie gras sauce
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December 1, 2011 at 03:27
Because of the method to produce foie gras I couldn’t imagine eating it. Isn’t there any other substitute for this?
To produce “foie gras” (which literally means “fatty liver”), workers ram pipes down male ducks’ or geese’s throats two or three times daily and pump as much as 4 pounds of grain and fat into the animals’ stomachs, causing their livers to bloat to up to 10 times their normal size. Many birds have difficulty standing because of their engorged livers, and they may tear out their own feathers and cannibalize each other out of stress.