Wednesday, January 10, 2007

More faux gras

I posted in November about a South Dakota farmer who has these geese who like to indulge themselves, so much so their livers naturally turn to foie gras without the usual tube down the throat, which some people find cruel and others have no problem with for various well-considered reasons.

Derrick at Obsession with Food spotted a similar force-feeding-free foie gras out of a farm in Spain, which won an award at the Paris International Food Salon.

Derrick is skeptical about the quality, like some of the people in my original post, and notes that people haven't accepted this stuff as foie gras for the couple of hundred years it's been available.

He also notes some practical issues with using Geese as opposed to ducks:
You can't artificially inseminate them, so a farmer can only sell fresh foie gras during the winter season, when Spring's goslings have come of age. And they stress more readily than ducks. When the stoic Mulard breed came on the scene in the 1970s, it transformed the industry overnight. Fifty years ago, 90 per cent of the birds for foie gras were geese. Today, only 20 per cent are.

Still waiting for this stuff to show up on an SF menu.

Derrick's post: Foie Gras Without Force-Feeding?

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