On Christmas Eve we had the Brice family over and had an international theme dinner. One of the items we had was foie gras - mousse of duck liver and pork fat with truffles and port wine.
Foie gras is goose or duck liver specially fattened through gavage (force feeding) corn. It is a French delicacy which the Wikipedia article on the subject describes as "rich, buttery, and delicate" and is a very fair assessment of the taste. The liver taste has almost completely been removed and the softness and richness is very pleasing. On the other hand, it is not an overpowering taste, but more subtle. It was lined in pork fat which was also, surprisingly, quite good. We served it alongside some brie cheese and the two, together, by themselves or on a cracker, were very good.
Foie gras is goose or duck liver specially fattened through gavage (force feeding) corn. It is a French delicacy which the Wikipedia article on the subject describes as "rich, buttery, and delicate" and is a very fair assessment of the taste. The liver taste has almost completely been removed and the softness and richness is very pleasing. On the other hand, it is not an overpowering taste, but more subtle. It was lined in pork fat which was also, surprisingly, quite good. We served it alongside some brie cheese and the two, together, by themselves or on a cracker, were very good.
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