In Praise of Foie Gras

30 Nov

It’s a beautiful thing and all you have to do is force feed a duck to fatten up its liver for it!  Sometimes I wish I could feel bad about that, but then Anthony Bourdain does a little expo and shows that it’s not so bad and plus it’s just so scrumptious that the sinner in me is a happy to be ingesting such a smooth delight.  I had only one bad experience with foie gras and that was in a very lovely little ristorante around the corner from my apartment in Milano.  Apparently, in Milan and perhaps most of Italy, foie gras is prepared very differently — it’s not the deliciously hot grilled fatty lobe I’ve come to love.  I believe it was a paté and I’m sad to report I really just couldn’t finish it: the richness alone and in that quantity was overpowering and it was cold which threw me off too.  With the kind of foie gras I love I feel like a nice lambic or maybe even a sour would be a fitting pairing with this creamy, fatty, buttery gift from the gods.

However,  I had a gorgeous rendition of the heated type in Toano, VA at Dudley’s Farmhouse Grille.  If you’re ever near this place, go!  They specialize in wild game and have a small seating area which provides for a more intimate atmosphere, which is furthered by the owner who is also the chef.  I wish my liver could wind up in such a happy state after I’m gone.  Anyways, the foie gras was my primo and my secondo was a mixed plate of venison, wild boar and quail.  Then I slipped into a loverly food coma.

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One Response to “In Praise of Foie Gras”

  1. JIHAN December 3, 2009 at 8:40 pm #

    you guys are so cute!

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