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What ever is a food blogger to do when offered a free lobe of foie gras from Mirepoix USA? One option is to do nothing. Another is to call Peta and complain. The best option, however, is to gather recipe suggestions, find a second blogger who received one and challenge her to a virtual face-off over who can prepare the better torchon of foie gras. In this case, the showdown was between Adam, the Amateur Gourmet, and Meg, of Megnut. Take a look at Adam's account of his adventures with the fatty liver, as well as at Meg's account from her kitchen. Since we weren't there to taste either of the finished products, we only have photos and Adam's video of his friends' reactions to the tasting to help us decide whose cuisine, in this case, reigns supreme.
Also, if you think that foie gras comes in those nice little rounds you see above, think again. Click past the jump to see what it looks like as it is being prepared.
It comes packaged like this:
And has to be deveined before going any further. Meg described this as being "a time-consuming and fairly disgusting process."
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11-25-2006 @9:37AM Sandy said... Fun piece - links were entertaining and you know, you never really get to see the pictures of what goes into making fois gras. That work is clearly a labor of love for food... I really struggle with fois gras - one of my personal very favorites when prepared properly. But I'm conflicted by a classic internal struggle between my love for the delicacy and abhorrance for how it is obtained. Alas, in the end I've had to give it up to live with myself, but that doesn't mean I don't enjoy it vicariously when neighboring tables order, or I get to read an interesting piece like this.
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11-03-2006 @5:16PM Franz Hemingbeck said... I have no problem with how it's obtained. If ducks can ever figure out a way to rise up, stick me in a cage, and pump me full of grain to fatten up my liver for fine dining purposes, then bravo to them.
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12-20-2006 @2:31PM Jessica said... Hemingbeck - seriously? No, seriously?
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