I eat it, and I love it. Yes, I am talking about Foie Gras, that delicacy that people love to hate. I have eaten it for so long that when the controversy and banning started to happen in the US, I was kind of shocked. I have heard stories since I was a student of the great care that the goose or duck farmers take with their flocks, far better care than the majority of American poultry receives. Whatever your thoughts on the product, and I realize it is offensive to some people, if you have had a chance to taste it, it is unlike anything in this world. Instead of the seared foie gras that we tend to eat here, in Southern France it is best enjoyed mi-cuit or just cured in salt and pepper. Below is a gallery of just some of the foie that we enjoyed.
This is a typical dish of foie gras, gizzards, and cured duck breast, from a restaurant in the walled city of Carcasonne.
A charcuterie plate with foie gras in Mas d'Azil, in the Ariege region. There were cured meats, head cheese, foie gras, and a salad with gizzards.
This was the best dish that we had, an appetizer portion of foie gras, mi-cuit, with coarse salt, onion confit, and figs, at a restaurant in Castelnaudary, near the Canal du Midi.
Delicious foie gras as a first course at our neighbors' house for lunch. This was the salt-cured variety.
Our last night's dinner in Mirepoix, at a hotel restaurant called le Commerce. A great way to end the trip, and appreciate the tradition of the region.
This is a typical dish of foie gras, gizzards, and cured duck breast, from a restaurant in the walled city of Carcasonne.
Our last night's dinner in Mirepoix, at a hotel restaurant called le Commerce. A great way to end the trip, and appreciate the tradition of the region.
