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We started by searching Yahoo! for "foie gras." We were rewarded with 1 category match and 35 site matches. We randomly picked a site, Sonoma Foie Gras, and headed off to find out exactly how foie gras is made. When we arrived at the site, we clicked on the "Product Info" button and found the following vague definition of foie gras. "...foie gras can only be produced by enhancing the duck's or goose's ability to develop a large firm liver." We inferred that foie gras involves a duck or goose liver, but this information didn't satisfy our hunger for the answer. So, we decided to check one of our
favorite sites: Epicurious.com. We went straight to the dictionary and received an excellent definition, part of which we quote below. Foie gras, [FWAH GRAH]: Although the literal translation from French is "fat liver," foie gras is the term generally used for goose liver. This specialty of Alsace and Perigord is, in fact, the enlarged liver from a goose or duck that has been force-fed and fattened over a period of four to five months. These specially bred fowl are not permitted to exercise, which, combined with the overeating, creates a huge (up to 3 pounds), fatty liver. After the bird is killed, the liver is soaked
overnight in milk, water or port. It's drained, then marinated in a mixture usually consisting of Armagnac, Port, or Madeira and various seasonings. The livers are then cooked, usually by baking. Mmmm. Sounds appetizing. Whether or not you agree, foie gras is generally considered a delicacy and can be rather expensive.
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