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Article: For pure indulgence, try fresh foie gras. (foie gras salad)
- Article from:
- Sunset
- Article date:
- November 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It's less costly and easier to buy than you might expect
Foie gras. First it was French and expensive. Now it's scattered among first courses and main dishes on every upscale menu, and even a few that aren't so grand. What's behind this luxurious explosion?
Availability. Until recent years, foie gras - fatted liver from specially fed ducks and geese - was imported. But now there are two well-established domestic producers, one in New York, the other in Sonoma, California, where Guillermo and Junny Gonzalez produce 1,000 duck foies gras a week.
Foie gras bears little resemblance to what most of us think of as liver. Its color ranges from cream to a pale ...