What is foie gras?
Fonda H., no address A specialty of the Alsace and the Perigord regions of France, foie gras is goose or duck liver that has been enlarged by fattening the bird over a period of about 4 to 5 months. In Roman times, this was done by force-feeding figs to geese, but these days the birds are fattened with corn. Truffle and aspic are traditional accompaniments to foie gras, as well as thinly sliced pieces of toast. However in recent years nouvelle cuisine has paired it with such things as green leeks, scallops and pumpkin. Foie gras is very expensive and can be found in gourmet stores or through mail order companies. At the Food Network, we use one of the most well known American sources for foie gras, D’Artagnan. They can be reached by contacting: D’Artagnan, Inc., 399-419 St. Paul Ave., Jersey City, NJ 07306, 800-327-8246.
