Duck, Duck, Goose

I’ve mentioned before that I’m not a big fan of foie gras. Part of my job requires that I generally eat what is put in front of me, and I’ll eat the stuff if I have to, but it’s never something that I’ll make an effort to search out.

Despite having an opinion on just about everything else, I actually have no opinion on the issues surrounding foie gras production. On the one hand, it seems weird and cruel, but on the other, those duckies sure do come running at dinnertime. I figure it can’t be any worse than the conditions that most of the western world’s meat is produced in, so any issue I have with fois gras would be more to do with farms that are more of a factory setting instead of a happy organic free-range kind of place.

Peta has recently issued a challenge to chefs to come up with a “faux gras” product, offering a $10,000 prize to the recipe that most closely resembles the real thing. Now sure, it’s Peta, and they can’t let it go without getting in a few jabs, calling foie gras the “delicacy of despair”, but the reaction to the contest has been just as childish.

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