For the love of foie gras…

By on June 6, 2013

Foie Gras in its truest form

Amongst most uber foodies, just the mere thought of foie gras makes them salivate. The buttery liver delicacy has become a treat of sorts and the ‘icing’ so to speak to any meal that it accompanies. These days restaurant goers can order hamburgers, poutines and steaks just to name of few items that are being married with foie gras.

Foie Gras poutine
Foie Gras burger

Steak and Foie Gras

As sacrilegious as it sounds in the foodie world, I personally am not a fan of this sinful meal. If it was up to me I would rather have the flavorful grizzle that most people leave on their plate due to its high fat content. I truly believe that the “fat” in steaks or any other meat is the heart or driving force of the flavor component to that particular protein. Imagine a nice BBQ’d steak with little or no marbling, that would be like a chocolate cake with no sugar or better yet no chocolate…seriously that’s how important fat is to a nice piece of meat. For me the best part of any meat being roasted, grilled or BBQ’d is eating the flavorful meat that is literally stuck to the bone. Where you have to leave all convention and etiquette aside and take the bone in your hands and start gnawing at it – that’s where you get the flavorful fat that is normally left behind, such a shame but I digress…


 Those not familiar with foie gras, it literally means fatty liver in French but more specifically “a food product made of the liver of a duck or goose that has been specially fattened”. That being said, just the mere mention of foie gras can conjure up some heated debates, especially when it comes to the ethical treatment of animals. Foie gras is the product of force-feeding birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically. Force feeding ducks and geese has been the way to achieve the plump and sought after gem that most foodies strive to eat. However that is not the case for Pateria de Sousa. They have been able to follow nature’s cycle and revive old techniques, a family has managed to produce the much sought after delicacy in a humane and sustainable way.

As the video demonstrated, this old fashioned way of naturally fattening up the birds does obviously take more time than the conventional way of producing foie gras. However, for this foodie I am in complete support of this process as it seems to be the most humane way to treat the birds. We should never forget where our food comes from and to give it the utmost respect.

Enjoy,
FT

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