Great vid nick, being a chef I love seeing the videos about steaks etc but I can't deny my love for a bit of fine dining either. That foie looked really interesting, a very cool approach. Keep up with the good work and get back to St. John for another video soon!
To the people saying it is animal cruelty, it is possible to ethically source duck liver for foie gras. As a matter of fact, at least in the U.S, I believe you have to be able to prove your foie gras is ethically sourced before you can serve it.
+Andy Surya Nah. The chef very quickly said a couple of times its made like traditional foie gras *terrine* which essentially is baked at low heat and then chilled.
Good lord they really force feed the hell out of those ducks. That duck liver is almost as large as a human liver! I'll admit it's pretty horrible the way Foie gras is made, but I still eat it on occasion anyway because it's so delicious. lol
this is uh... an expression of uh.... an expression of the purest ideal of meat that is platonic on my palate as it floats about all expectations of... I don't even like foie grargh but I crave this expression. don't even talk to me if your ideal is not platonic
You definitely do not need to be mega-wealthy (or even particularly well-off) to try foie gras or dry aged beef, I got my first taste of both at a time when I was making barely above minimum wage. Maybe you can't base your diet entirely around them, but you probably shouldn't do that anyway.
Actually, assuming the birds are not otherwise mistreated, foie gras is not cruel to make. Birds don't show fear or aversion towards their feeder, which they would if they were being tortured day after day. Fowl like ducks and geese don't even have a gag reflex. They swallow everything they eat whole. Ducks will swallow fish, a flexible plastic tube isn't going to bother them.
