“foie gras”
Fancy name for bird liver... yuck.
“foie gras”
Fancy name for bird liver... yuck.
...people have better dental structure nowadays. Back in the olden days mush and mushy offal was probably trendy because you could gum it.
Bird liver is very tasty. But this kind is made by cruelly stuffing and sickening the birds.
OMG - don't say that!!! Have you ever had it?? It's absolutely wonderful - I had it in Spain, and never forgot it. In fact, that's the only thing I remember about that meal- it was so good it could have been dessert!
Not just any bird liver-diseased duck liver from forcibly overfeeding ducks and geese until they develop fatty liver disease and the liver turns very light in color from all the fat, fat which causes the liver to expand to several times its normal size, compressing their other organs.
The ducks, of course, have no idea they are getting sick any more than a teenager fed exclusively on potato chips would, since the ducks don’t live that long in the condition before being slaughtered.
Basically it tastes like a very light, very mild corny braunschweiger divinity, if there was such a thing ...and is very soft and silky, and it feels like it is melting, as your mouth warms it up.
Norks:
“What? Bird Liver!? Yuck. I thought it was fake grass! We have to eat the real stuff back home - thought this fake stuff might be better.”