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Article: Lawmaker proposes banning production of foie gras in New Jersey
- Article from:
- Press of Atlantic City
- Article date:
- August 26, 2006
- Author:
CopyrightCopyright [2006] Press of Atlantic City. Provided by ProQuest LLC. (Hide copyright information)
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TRENTON - To some, it is a fine delicacy in French cuisine. To others, it is the diseased liver of a bird that was abused and then slaughtered.
"Some customers love foie gras," said Jeremy Duclut, executive chef for Mia in Caesars Atlantic City. "And some are against it."
Now a state lawmaker has proposed banning the "inhumane process" used to produce the gourmet food.
Foie gras - which is French for "fatty liver" - often is served at upscale restaurants, either accompanied by fruit or placed atop greens or a cut of steak or veal. To produce the delicacy, poultry farmers force-feed ducks or geese through metal tubes pushed down the birds' throats, so the birds' livers expand to several ...