From what I’ve read, in France it can’t be foie gras unless it’s been force-fed, though some producers use rubber tubes instead of steel pipes as that’s far more comfortable. I guess, like anything else, you have to find out where it comes from and how it’s produce.

I’d be interested in humanely-raised veal, too. It has to taste better!

(Naturally-raised veal doesn’t bother me, either. I’ve told a couple of the dairy farmers I know that I’d be happy to buy humanely-raised veal.)

Foie Gras is duck or goose liver.

What makes it so special?

The breeds of ducks and geese naturally gorge themselves, causing a fatty liver. It’s really flavorful (not really liver-y) and unctuous and has an amazing mouth-feel. The ethical issues (that Val mentions) are that the producers use a method called gavage, which is putting a tube down duckie’s throat to force-feed it. There are also producers that allow the ducks to naturally gorge themselves. The argument is that gavage is cruel; others say that it isn’t.

Is it like pate? Foie gras can be seared like a piece of meat, or it can be ground up into pate.

Where is the best in the city?

I say Hugo, Terry says Red. Both are really, really good and I highly recommend them.

Best foie gras to buy? Hudson Valley. http://www.hudsonvalleyfoiegras.com/

You can buy duck fat from them too, which I intend on doing to duplicate these potatoes I had in Paris. Someday!

Foie Gras is goose liver?
What makes it so special?
Is it like pate?
Where is the best in the city?

Thanks!

BTW, I could google this stuff, but it is fun to ask “the experts”!