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Gavage feeding Anti-foie gras protestors at the Hôtel Meurice, Paris. The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically.
Foie gras is made by force-feeding ducks and geese to enlarge their livers to 10 times their size — a practice that some consider cruel.
Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." [2]
Force-feeding geese and ducks to produce foie gras is exempted from anti-cruelty legislation, and law requires that product labelled as foie gras must come from force-fed animals. And, as these statutes apply only to domestic, tamed, and captive animals, there are no basic criminal sanctions for cruelty towards wild animals. [1]
Step aside traditional steak sauce! These steak recipes incorporate new sauces, toppings and seasonings to spice things up, 30 steak recipes to switch up your grilling routine
Parmentier of duck confit with pan-fried foie gras and Albufera sauce. Albufera sauce (French: sauce Albuféra) is a daughter sauce of French cuisine. It is based on a suprême sauce, [1] [2] which itself derives from the mother sauce velouté. [3] [4] [5]
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Tournedos Rossini is a French steak dish consisting of beef tournedos [1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras [2] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with sauce madère , a Madeira-based sauce. [2] [3]