What we ate: Foie Gras
What it is: Fattened liver, typically from a goose or a duck. The foie gras that we had stated Foie Gras D’Oie, which meant that it was goose liver.
What it looked like: A light brownish block of soft spreadable mixture contained within the tin can. Some oil could be seen around the block of foie gras.
Why I did it: I only ate the foie gras out of curiosity because after all, I had seen the chefs on Iron Chef cooking this, and people have raved about how delectable foie gras tastes. While foie gras is deemed as “luxury food”, I was a little apprehensive to try it too, because of the controversial issue on how it is made.
How we ate it: We spread it straight onto slices of French baguette, just like spreading butter.
What it tasted like: It tasted like ham and had a livery aftertaste to it. In a way, it tasted a little bit like liver butter, if there’s anything like that.
Verdict: Nothing spectacular, and I don’t think I would really go out of the way just to eat it again. Not something I would naturally crave for. I’m still very much the butter and kaya kinda gal.
Have you tasted this delicacy and do you have any other suggestions on how to eat it? (I still have some left over and I am wondering what to do with it)