Seared Foie Gras with Mango Peach Chutney
On July 1, 2012 producing, selling and buying foie gras is going to be illegal in California.
Foie gras, or “fat liver,” is a specially fattened and rich liver created by a process called gavage: overfeeding ducks with corn so that their liver grows to four times its normal size. This technique was developed by the ancient Egyptians who observed that fattening of the liver in wild ducks who were gorging themselves before beginning their yearly migration.
The result is richer, more buttery and delicate than a “normal” liver. Historically, this practice was done with geese, but the far more gentle ducks are used today. Geese can be very aggressive and cantankerous. Foie gras along with truffles and saffron are expensive delicacies and what we might call “luxury” foods. Foie gras traditionally is served barely seared or made into a pâté (terrine) or mousse.
Animal rights activists deplore gavage as animal brutality, due to the force feeding procedure and possible health