Foie gras doughnut … only in America

July 2nd, 2012

It costs $US8 and Umamicatessen (that says it all doesn’t it?) injects jam into one side of the doughnut and foie gras mousse in the other, then rolls it in peanuts after frying.  The mind boggles …

California banned foie gras sales last week and there has been a frenzy of final foie gras feasts, fairy floss, cheesecakes, waffles and toffee.  A celebrated Los Angeles restaurant, Providence, will leave a gap on the menu in memory of the “dearly departed”. Chefs are lobbying the government to rescind the ban.  One chef is checking with his lawyers to see if he can give away — rather than sell — a serving of foie gras, with a $US20 salad.  Others may turn to setting up “duckeasies” where diner can order foie gras using certain code words.

Francis and I have visited a foie gras farm in the Dordogne in France and photographed this goose being force fed.  It wasn’t pleasant (and the smell in the shed cannot be described!) but we are told that the ducks and geese spend 16 weeks living the life of Riley, in free range conditions, and only 8 days at the end of it all in the shed being force fed.  Plus ducks and geese do not have our gag reflex, they swallow fish in one gulp, for example.

Compare that to the awfulness  battery chickens must endure all their short lives.

At Baguette we have no intention of removing the occasional dish containing foie gras.  It is not produced in Australia of course, and the French will never ban it … it simply tastes too good, and is part of their culinary tradition.

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