Recently work asked me to layer dry spiced cherry, pistachio, foie gras and a single fava bean flower on toasted brioche crisps.”Do you know where Foie Gras comes from?” blithered a rotund woman between exuberant returns to the appetizer platter.”Try it” she cooed to her friends. “Melts in your mouth. very expensive, did I tell you they force feed geese” punctuated goose liver bliss. Despite or because of her now brashly annoying commentary, foie gras appetizers languished in gastronomic oblivion long after guests were seated at the dinner table.
Alone in the kitchen, “fair enough” preceded popping a foie gras appie in my mouth. Pretty sure my toes curled in delight, absolutely certain I didn’t wait for the goose liver swaddling my tongue to dissipate before consuming another bite of perfection. Flickers of ethical doubt were no match for mystical properties of foie gras.
At home, foie gras research started with a history lesson (who knew the practice of force feeding ducks and geese to produce fat laden liver dates back to ancient Egypt ), meandered through pages alternating praise and condemnation, came to a screeching halt at a site promising definitive vegan foie gras replication.
This image from https://fullofplants.com/the-best-vegan-foie-gras/ is said to show finished product with optional “grease coating” made from refined coconut oil and turmeric powder.
What the hell vegan recipe man, why foie gras? How many vegans seek deliverance from foie gras fantasies? Dream of satisfying foie gras voids thrust upon them by lifestyle choices? The answer was right in front of me – foie gras recipe man wrote –
“I’m not going to go into details, you know how foie gras is made, the ducks are force-fed with a metal tube that is inserted into their mouths and then killed. If you have never seen how the ducks are treated, make a quick search on Google images, I guarantee you will feel disgusted or might even shed a tear. It really pisses me off that some people have no problem inflicting such treatment to animals. I did eat foie gras in the past, and I really liked it but I was not aware (or maybe didn’t want to know) of what was really going on.” “Making foie gras vegan is quite a challenge, the real one has a silky and soft texture with a buttery and subtle taste. This vegan foie gras has that rich and creamy texture that melts in your mouth just like real foie gras. This recipe is the result of over 10 trials, testing with tofu, flavorings, herbs, agar-agar, mushrooms, chestnuts, and many other ingredients until achieving what I believe is the most accurate vegan foie gras.”
I get it – irony of lifestyle exuberance was lost on vegan foie gras recipe man. His self declared admission of tireless vegan experimentation to recreate foie gras majesty, plucked at my heart strings. Foie gras is a powerful master, an indiscriminate culinary demon capable of compelling fervent lifestyle opponents to fixate on replicating its glory.