“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…