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| A jar of our homemade foie gras |
It’s getting to look a lot like Christmas….
While Christmas trees might not be traditional in Southern France, the preparation and commercialization of the holiday are becoming as common as in the US. Toy commercials fill the airways, perfume infiltrates the magazines, and foie gras appears in every store aisle. That’s right, foie gras; the liver of specially fattened ducks. Just like Champagne, it is considered a luxury item people splurge on for the holidays, and it is in every aisle and in every form at the grocery store. It’s fully cooked, partially cooked, stemmed in a towel, flavored, and sold whole. It covers all gams and can be bought for a few dollars a serving to a hundred dollars a serving.
Foie gras has a love-hate following, and we love it. Not being an everyday food, we tend to splurge on this purchase, but in our own way. We buy high quality whole foie gras, mix it with a little cognac, and prepare it ourselves. Some might think it to be a little “too country”, perhaps even gross, but it far beats out any we’ve bought at the store.
Making homemade foie gras is one of the French holiday traditions I’ve adopted. There are others, but this one is clearly the most gastronomical.
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