"Foie gras (
i/ˌfwɑːˈɡrɑː/; French: [fwa ɡʁɑ]); French for "fat liver") is a food product made of the liver of a duckor goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck fattened byforce feeding corn with a gavage, although outside of France it is occasionally produced using natural feeding.[2]A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie"[3]) in English on account of that city's being a major producer of foie gras.[4]
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."[5]
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[6] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.[7]
Gavage-based foie gras production is controversial due to the force feeding procedure used. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras."
A chef friend of mine has created a way around the animal rights issue, at least until we are all forced to be vegans. Chef Michael Richard created a "Faux Gras" meaning a phony foie gras. It is made from chicken livers, which are still legal to produce and sell. There are other, natural methods to produce foie gras. Check out this video.
I will be preparing dinner at Hearst Castle as part of the Central Coast Wine Classic on July 11 of this year. My roll is to make palate teasers for 250 guests will the mingle around the Neptune Pool. That means about six different items and some 1,800 pieces of food. I will make the Faux Gras for one of the dishes and serve it on a brioche toast with Chef Alain Chapel's onion confit. The Faux Gras is a sort of liver custard. Two versions are below, one from Chef Michel Richard and the other from Chef Alain Chapel.
