“Foie Gras” even the name sounds as though its left the french countryside for the weekend and taken a trip up the Chemin de Vézelay, it might even sojourn in Paris for a day or two until reaches the northern border, but sadly, the french delicacy is not as pleasant as its flowery title. Foie Gras, the pinnacle of french cuisine for over 3,000 years, has remained the status quo of luxury as well as many rendezvous, adorning the banquets of many socialites and even gracing the laminate table tops of american housewives. Foie Gras is french for “fat liver”,usually of a duck or goose, that has been loaded with fats and starches to create the biggest, buttery of livers. It is then seared or used as a pate, and sometimes at the most
…show more content…
This question can be answered by Diego Labourdette and Eduardo Sousa, Spanish farmers who have been using a much more humane alternative to gavaging. They refer to their product as “ethical foie gras” because it does not involve force feeding or anything of the sort but instead follows nature's path. Like many other birds, ducks are migratory which means they will travel long distances to save themselves from the harsh northern winters. Upon leaving for the south, the ducks naturally stock up on fattening foods to prepare themselves along their journey . Labourdette and Sousa have taken advantage of this natural cycle to create a more animal friendly foie gras. In an interview describing their process of “ethical foie gras” Labourdette exclaimed “They eat calorie-rich acorns, olives, figs and seeds and double their bodyweight in just a few weeks, then they're slaughtered before they can continue south.” In addition to being a much more humane alternative, this non-forcing technique creates a much a more flavourful foie gras, described as having a muskier, more complex flavor. Although this sounds ideal for hitting the foie gras market, many commercial industries see ethical foie gras as a waste of time and money. “...it's produced only once a year — from about 1,600 geese every autumn — which allows for the natural re-population of his flock, and plenty of food for the others.” Like any farmer or artisan, Labourdette has taken much pride in his chef-d’ouvre, winning many foie gras competitions and being able to prove that not only is his foie gras ethical, but it's delicious as
This question can be answered by Diego Labourdette and Eduardo Sousa, Spanish farmers who have been using a much more humane alternative to gavaging. They refer to their product as “ethical foie gras” because it does not involve force feeding or anything of the sort but instead follows nature's path. Like many other birds, ducks are migratory which means they will travel long distances to save themselves from the harsh northern winters. Upon leaving for the south, the ducks naturally stock up on fattening foods to prepare themselves along their journey . Labourdette and Sousa have taken advantage of this natural cycle to create a more animal friendly foie gras. In an interview describing their process of “ethical foie gras” Labourdette exclaimed “They eat calorie-rich acorns, olives, figs and seeds and double their bodyweight in just a few weeks, then they're slaughtered before they can continue south.” In addition to being a much more humane alternative, this non-forcing technique creates a much a more flavourful foie gras, described as having a muskier, more complex flavor. Although this sounds ideal for hitting the foie gras market, many commercial industries see ethical foie gras as a waste of time and money. “...it's produced only once a year — from about 1,600 geese every autumn — which allows for the natural re-population of his flock, and plenty of food for the others.” Like any farmer or artisan, Labourdette has taken much pride in his chef-d’ouvre, winning many foie gras competitions and being able to prove that not only is his foie gras ethical, but it's delicious as