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	Foie gras - Wikipedia, the free encyclopedia
		Foie gras [fwɑ gʁɑ] (French for "fat liver") is the fattened liver of a duck or goose that has been overfed.
		Along with truffles, foie gras is one of the greatest delicacies in French cuisine—it is very rich and buttery, with a delicate flavour unlike that of a regular duck or goose liver.
		Foie gras may be flavored with truffles or liquors such as armagnac.
	en.wikipedia.org /wiki/Foie_gras (3139 words)

	Foie Gras (Site not responding. Last check: 2007-10-23)
		Foie gras frais en terrine is a preparation of fresh foie gras that is heated until it uniformly reaches to a slightly elevated temperature.
		Foie gras poché au vin doux is a type of preparation sometimes referred to as foie gras au torchon or foie gras cooked in a towel.
		Foie gras de canard confit à la cuiller and foie gras en bocal are both methods of preserving fresh foie gras.
	www.hertzmann.com /articles/2000/foiegras/page8.php?link= (607 words)

	Foie Gras: Liver Disease as "Gourmet" Treat
		Foie gras, the liver of a duck or goose swollen to many times normal size by force-feeding to make an expensive "gourmet" appetizer, is the very painful liver disease hepatic lipidosis.
		Maybe that is what foie gras producer and promoter Michael Ginor meant when he wrote in his book Foie Gras: A Passion that producers "have discovered that the way to decrease goose and duck mortality and increase the average weight of the livers is to treat the birds delicately".
		Foie gras is sold mainly in the most expensive restaurants, by costly caterers, and in gourmet stores, but the force-feeding magnates want it to become a pizza topping, an ordinary food of the masses.
	www.farmsanctuary.org /newsletter/foiegras.htm (1162 words)

	Foie Gras
		Foie gras is the enlarged liver of a specially bred duck.
		Goose foie gras, which is more popular in Europe, is not available fresh in the United States, although it can be purchased as a tinned pate.
		Several types of fresh foie gras are available at Polarica, in San Francisco, where they have grades "A" and "B" from either the Hudson Valley or from Sonoma County.
	www.rakko.org /cuisine/foie_gras.htm (822 words)

	Foie Gras FAQ
		The wrapped foie gras "sausages" are pricked lightly and poached in a mixture of chicken broth and white wine.
		Poached foie gras will keep for months in the fridge if you crock it in brandy and seal the top with goose fat so there is no exposure to air.
		A remarkable property of celeriac is that it seems to partner foie gras and extend it considerably in a recipe - a steamed pudding made with half foie gras and half celeriac tastes as if the foie gras portion was much more generous than it actually was.
	members.tripod.com /~BayGourmet/foiegr.html (1022 words)

	Buy Foie Gras. Order the Finest French Foie Gras Online
		Foie gras entier is the purest form of foie gras.
		Bloc de foie gras is an emulsion of foie gras, that is a mix of foie gras (at least 90%), water and seasoning.
		Foie gras specialties consist of foie gras mixed with other ingredients such as stuffing of goose, duck or pork meat.
	www.fleur-de-lys.fr /buy-foie-gras.asp?s=adw (337 words)

	WorldTable - Foie Gras (Site not responding. Last check: 2007-10-23)
		Ginor, whose operation produces duck foie gras, presents the process of force feeding as neither painful nor distressing to the ducks.
		In his excellent article on Foie Gras from duck and goose in Southwest France, in the Fall 1998 issue of the Art of Eating Edward Behr, concurs, noting that the birds grow accustomed to the feeder during the fattening and neither shy away much nor resist.
		Foie Gras...A Passion is available wherever books are sold, online or off, or directly from John Wiley and Sons, Inc. at 1-800-225-5945 or visit the Wiley website at www.wiley.com.
	www.worldtable.com /foiegras.html (761 words)

	What is Foie Gras?
		Foie gras is the grossly swollen liver of the ducks and geese fattened by force feeding once they are fully grown.
		Foie gras producers know that once we in Britain see the facts for ourselves, a large part of their export market will be lost.
		Foie gras is sold either as pure foie gras (100 per cent goose or duck liver obtained by forcible cramming) or in foie gras products, eg pate de foie gras, terrine de foie gras etc which contain other ingredients as well.
	www.fortunecity.com /greenfield/shell/5/foie.htm (1160 words)

	NO Foie Gras - A Farm Sanctuary Campaign
		Foie gras (pronounced 'fwah grah') has been exalted in some gourmet food circles as a prized delicacy, but if most people knew how foie gras is produced, they would be horrified.
		In modern foie gras factory farms, geese and ducks are confined, usually in either small pens or in tiny cages that virtually lock the birds in place.
		The foie gras industry often tries to justify its practices by saying they are just an extension of the natural, pre-migration gorging behaviors of migratory fowl, first noted by the Egyptians thousands of years ago.
	www.nofoiegras.org /FGabout.htm (2037 words)

	Foie Gras: Delicacy of Despair
		Foie gras, French for "fatty liver," is made from the grotesquely enlarged livers of male ducks and geese.
		The birds who survive the force-feeding are killed, and their livers are sold for foie gras.
		His Holiness Pope Benedict XVI denounced force-feeding as being in violation of Biblical principles, and foie gras production has been outlawed in the U.K., Germany, the Czech Republic, Finland, Luxembourg, Norway, Poland, Sweden, Switzerland, Denmark, and Israel.
	www.goveg.com /feat/foie (264 words)

	Gov. Schwarzenegger Terminates Foie Gras
		Foie gras is produced by confining ducks and geese, and mechanically pumping a huge amount of food into their stomachs twice a day.
		The force feeding process used to produce foie gras is an extreme exaggeration of a process that birds once needed to store fat in preparation for migration.
		California is home to one foie gras producer, who will have until 2012 to shut down the operation or convert it to another use.
	www.hsus.org /press_and_publications/press_releases/gov_schwarzenegger_terminates_foie_gras.html (461 words)

	Foie gras - History, tips and recipes on The Worldwide Gourmet
		It is the Egyptians who discovered the foie gras around 2500 B-C. The Egyptian hunters along the Nile noticed that the liver of the geese were bigger, paler and much tastier during the migration period than the rest of the year.
		The foie gras torchon style, the bloc of foie gras and the mousse of foie gras are recipes that have been developed by great French chefs.
		Alsatian foie gras, the liver of force-fed geese, was invented by Jean-Pierre Clause, chef to Marshal Contades, the military governor of Strasbourg from 1762 until 1788.
	www.theworldwidegourmet.com /meat/foiegras/foiegras.htm (523 words)

	coverpage
		Foie gras, which is French for "fatty liver," is made from the grotesquely enlarged livers of male ducks and geese.
		Many of them die before the end of the force-feeding cycle, and the mortality rate for ducks raised on foie gras farms is among the highest in the farming industry.
		The birds who do survive this torture, are then slaughtered and their livers are sold for foie gras.
	banfoiegrasphilly.com (305 words)

	Sonoma Foie Gras Home Page
		Guillermo and Junny Gonzalez left their homeland of El Salvador in 1985 to pursue a new venture: The establishment of a foie gras farm in the United States.
		Sonoma Foie Gras is committed to the highest standards of animal welfare, and utilizes humane and modern techniques in the raising and feeding of ducks.
		Since the process of producing foie gras is physiological rather than pathological, the fattened liver, or foie gras, created by managed feeding, would return to its normal size if the process were abandoned.
	www.sonomafoiegras.com (540 words)

	What is foie gras?
		Foie gras is the enlarged liver of a goose.
		The most well-known use for foie gras is the pâté de foie gras, a rich pâté containing at least 80% foie gras.
		Foie gras is also an essential ingredient in Beef Wellington, and many other rich, fancy, complicated dishes.
	www.ochef.com /532.htm (143 words)

	USATODAY.com - Foes see foie gras as a fat target (Site not responding. Last check: 2007-10-23)
		That would mean no foie gras gelled with peach compote at Le Bec-Fin, nor foie gras torchon with "seckel pear tatin, vanilla creme fraiche and warm brioche" at The Striped Bass, nor foie gras and fig empanadas at Alma de Cuba.
		To make foie gras — French for "fat liver" —; farm-raised moulard ducks are force-fed corn through a funnel put down their necks until their livers expand to at least six times normal size.
		After foie gras, they predict, the next items on the banned menu will be lobster (boiled alive), rabbit (a popular pet) and eggs from hens raised in cages (already eliminated or reduced in the dining halls of 85 colleges).
	www.usatoday.com /news/nation/2006-06-01-foie-gras_x.htm (1119 words)

	FAQ - SendFoieGras.com
		Foie gras is a paste made from goose or duck liver (marinated in cognac), onions, mushrooms, and often truffles.
		Foie gras should be dipped in flour and then cooked in butter.
		Foie gras should be quickly seared in a very hot, dry pan without any flour or butter.
	sendfoiegras.com /custom1.html (1206 words)

	Foie Gras: Gourmet Atrocity (Site not responding. Last check: 2007-10-23)
		Foie gras-French for "fat liver"-is the term used by "gourmets" for livers of ducks or geese enlarged to many times their normal size by cruel force-feeding.
		At a typical foie gras company, workers grab a young adult male bird, stretch his neck upward, force open his bill, shove a hard pipe all the way down his throat to his stomach, and pump in an enormous amount of mashed-up corn mixed with oil, water, and salt.
		During the holiday season - when most foie gras is eaten - respond to newspaper food articles with letters-to-the-editor alerting readers to the cruelty of foie gras and urging them not to serve or eat it.
	www.poultry.org /foiegras.htm (885 words)

	FOIE GRAS RECIPES (Site not responding. Last check: 2007-10-23)
		Season the foie gras with salt and pepper quite liberally (some of the seasoning will melt away as the foie gras saute).
		Dredge the foie gras slices in the flour, and put the oil in the saute pan, it will smoke a little, then immediately put 2 slices of foie gras in the pan.
		Foie gras is best eaten while hot right out of the pan so its best to saute in 2 pans if possible.
	www.nvogue.com /nVogueFoods/Duck/foie_gras_recipes.htm (507 words)

	Report on foie gras- LFDA (Site not responding. Last check: 2007-10-23)
		The world production of unprocessed foie gras for 1996 is estimated at 15,000 tonnes, of which 70% of the production was in France, 5% in the remainder of the European Union, and 25% in other countries.
		At the present time, it is estimated that foie gras is consumed at least once a year by 4 in 10 French people and that on average they consume it on approximately 10 occasions per year.
		All high class French restaurants currently have foie gras on their menus throughout the year whilst in the South West of France foie gras is also served in a great percentage of normal commercial restaurants.
	league-animal-rights.org /en-rapport_foiegras.html (6408 words)

	London Fine Foods
		French foie gras is highly regulated and guarantees that every step of the manufacturing process takes place in the South West of France.
		This French Rougie Bloc of Goose Foie Gras is a must with its soft taste of goose said to have a finer taste than its duck cousin.
		Goose foie gras is said to have a finer taste than its duck cousin.
	www.efoodies.co.uk /icat/foiegras (747 words)

	Humane Society of United States: Chicago Won’t Swallow Foie Gras Cruelty
		A new ban on the sale of foie gras, a paté notorious for its cruelty, has earned the Windy City a place in animal welfare history.
		Foie gras is a "delicacy" made from the diseased, fattened liver created by force-feeding ducks or geese, which can cause painful bruising, lacerations, sores, and even organ rupture.
		For the sake of the 500,000 birds abused and killed for foie gras each year, we encourage other cities and counties to give Chicago the sincerest form of flattery.
	www.hsus.org /farm/news/ournews/chicago_foie_gras_ban.html (635 words)

	Butter Pig: Foie Gras
		And that's a basic terrine of Foie Gras (served either with thin toast made from pain de mie, or small brioche, this year it was the former).
		Foie is unusual to work with and in the back of your head you keep thinking about how much money you are handling.
		While the foie is cooking, gather up any scraps or bits from the cleaning (including any blood stained bits of foie you removed) and place into a small pot.
	www.poubelle.com /butterpig/archives/000195.html (1153 words)

	choose your foie gras
		A whole half-cooked or semi-preserved Foie Gras is a Foie Gras, which is cooked at a lower temperature and for less time than preserved Foie Gras, which increases its pinkish colour.
		The Foie Gras block is composed of reconstituted Foie Gras, in other words pieces of Foie Gras that are worked together then emulsified to produce a Foie Gras that is of a smooth and regular consistency.
		The Foie Gras block is ideally served on toast.
	www.thefoiegras.com /gb-foie-gras-choisir.htm (391 words)

	Accidental Hedonist - Chicago and Foie Gras
		I've gotten several people asking my opinion about the recent Chicago decision to ban Foie Gras It's taken a few days to formulate my thoughts into coherent argument, because I don't think that the point I wish to make is one that is one that's been making the rounds in the various medias.
		Foie gras has been interpreted as a product for the upper-class, sold at restaurants where most people cannot afford to regularly visit.
		I think that Kate hit the nail on the head when she said that the movement to ban foie gras is classist, and that is the root of its success.
	www.accidentalhedonist.com /index.php/2006/05/02/chicago_and_foie_gras (2169 words)

	Foie gras in the Ariège Pyrénées
		Preparing duck confit and foie gras on the farm...
		You can find foie gras from family farms at local outdoor markets or the special "marchés de gras" (literally fat markets) that are held in the winter and where you can also buy whole fattened geese and ducks.
		One of the larger processors, Comtesse de Barry (a company that prepares, cooks and packages foie gras) does demand that the farmers who supply the livers respect several strict rules, such as allowing the birds to range freely and not confining them to cages during the period of gavage.
	www.ariege.com /gastronomie/foiegras/eng.html (643 words)

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