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    Home » Blog

    Updated: Jan 1, 2022 by Marc · 38 Comments

    Faux Gras

    I’m celebrating with a glass of Riesling right now. Why the celebration? Well, there’s lots to celebrate: the beautiful weather in NYC, my company getting funded, the fact that this blog blew past it’s previous record of visitors in one day today (currently at 1,565 and counting), but this is not what I’m celebrating. I

    I'm celebrating with a glass of Riesling right now. Why the celebration? Well, there's lots to celebrate: the beautiful weather in NYC, my company getting funded, the fact that this blog blew past it's previous record of visitors in one day today (currently at 1,565 and counting), but this is not what I'm celebrating.

    I succeeded in making a substitute for Foie Gras that could pass for the real thing. This was my first attempt and I expected it to go horribly wrong, so I didn't actually write down a recipe, but I'm so excited that it worked that I just had to post.

    Foie Gras literally means "fat liver" as is made by force feeding ducks. I'll omit the gory details of the process, but needless to say, it's pretty inhumane. The liver of these poor ducks end up swelling by up to 10x their normal size making them taste incredible. If you've never had it before it's a little hard to describe, but it's like a more ephemeral version of butter that practically vapourizes on contact with your mouth, exploding into a rich serum of flavour as it rises in temperature.

    Due to the cruelty involved in its production, it's been banned in many places around the world. I'm a bit like a crack-addict in the sense that I know it's wrong, but I just can't help ordering it when I see it on a menu (I know, I'm a terrible person), coming up with excuses like "the duck has already been killed anyway" and "it won't be long before they ban it here, so I should enjoy it while I still can". But in my heart I know it's wrong and that I'm probably going to hell over an hors d'oeuvre.

    The idea came to me the other day when I was roasting a duck. With the exception of foie gras, I really dislike liver. Whole ducks of course come with a liver, and I always feel bad about throwing it out, you're also left with an enormous amount of rendered duck fat. It occurred to me, that all foie gras is, is liver from a really obese duck. This got me wondering if it would be possible to infuse a regular liver with fat to make it taste more like foie gras.

    Certain that I wasn't the first person to think of this, I went on the Internet looking for a recipe. What I found was a bunch of pâtés with butter mixed into it. I'm sure they're tasty, but most of the recipes admited that it wasn't the same. They generally looked brown and slightly mealy like a regular pâté which is a far cry from the smooth glistening dusty pink terrines that one would visualize when they think "foie gras".

    It was light biege on the outside, and a dusty pink on the inside. The terrine glistened and had none of the chalkiness or bloody taste that pâtés do. Most importantly, it mimicked the melty thing almost perfectly.

    It's still horribly unhealthy and vegetarians might still consider it "inhumane", but as a meat eater I feel better about not wasting a perfectly good liver that was spared the fate of growing up in a foie gras farm.

    I'm sure I'm not the first, and won't be the last to figure this out, but I still felt a bit like Indiana Jones having just discovered the Holy Grail. I could tell you how I did it, but that would spoil some of the fun of figuring it out for yourself;-P.

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    1. Kelly says

      August 31, 2010 at 12:56 am

      This, I will have to try! Yumm

      Reply
    2. Lisa says

      August 31, 2010 at 4:02 pm

      Well, you're not giving any hints, so I'm going to have to try myself, I guess. I'm thinking a liver/fat emulsion to start with...

      Reply
    3. nsx says

      December 05, 2010 at 1:04 am

      Foie gras isn't inhumane, and foie gras production is much much more welfare conscious than most feedlots and pig farms out there. Why? Foie gras is a premium product, and you cannot produce good product with bad welfare. It is in the producer's interest to treat their animals well. PETA and other animal rights organizations like to squawk on about the tube feeding and how it's horrible and how would you like to have that done to you? Well, people are not ducks or geese. These birds have evolved to cram entire whole fish down their gullets, fins and all. They have entire rings of cartilage around their tracheas to keep them open while swallowing things several times the diameter of their necks (humans have c-shaped rings). Foie gras is also a natural thing, as Hank from Honest Foods has recently discovered, when he got himself a nice wild duck containing a lovely foie gras. Ducks and geese are migratory animals, and they store some of their excess energy in their livers to fuel their journeys. It is true that a fatty liver is a disease in mammals. As for that, I would like to repeat the seemingly common sense idea that ducks are not mammals, and they have different physiologies that suit their different lifestyles.

      If you want to spend time and money banning things, I would leave foie gras way down on the list, and start with industrial pig or chicken farming. Or better yet, work with the industry to improve welfare conditions that benefit both animal and farmer. Temple Grandin has shown that it can be done. Bawling on about the cruelty of foie gras is uninformed at best.

      Reply
    4. rrtt says

      February 10, 2012 at 11:30 pm

      I agree 100 percent with you nsx. This method of feeding geese and ducks, is been done for centuries.  I really beleive it is ridiculous to ban this product, whichis natural and safe to eat. Then we should ban meat injected with hormones, that are dangerous for people.

      Reply
    5. Elie_2012 says

      June 01, 2012 at 10:20 pm

      can you please tell us the recipe on how to make it? please!

      Reply
    6. Ollie says

      July 26, 2012 at 2:53 am

      Congrats! Could you share me the recipe? Thanks in advance.

      Reply
    7. Freek says

      December 18, 2012 at 5:24 pm

      So how inhumane of you is it not to share this recipe with us?

      Reply
    8. Søren Kühle says

      November 29, 2013 at 6:32 am

      Ohh come on. Do share this recipe!
      I've been trying to get it right for ages.

      Reply
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    Trending Recipes

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