Foie Gras quite simply is the fattened liver of a duck or goose. It is generally served seared or in a torchon and also makes it way into mousse, parfaits and pates. While it has been considered an item of luxury in restaurants around the world it has also been at the center of controversy. The process in which it is created (gavage) has been the center of debate although some places have been attempting more "humane" ways of producing it.
I will stay out of the debate. I will stay in the restaurants and my kitchen. In the next weeks I will try some of the classic representations as well as explore some of the more interesting dishes I have come across. At home I plan on attempting dishes that range from charcuterie to dessert. I hope to recreate a dish that is no longer on the menu at one of Philadelphia's best restaurants. I also am planning a field trip to the farm of one our largest domestic producers.
This should get interesting. If you have any suggestions for places to visit or know any chefs that would like to be interviewed let me know.
The Skinny Fat Kid
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