Fresh Foie Gras with Roasted Peaches


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Foie gras has raised temperatures one way or another since Roman times. Horace’s early writings describe a method of preparing geese that have been force-fed on figs. In the eleventh century Sainte Radegonde – one of France’s many culinary saints – had a dish of foie gras prepared for the soon-to be-canonized Bishop of Poitiers, who thanked her with poems and odes in her honour. The marquis of Contades received a large fiefdom in Picardy from Louis XV as thanks for a gift of foie gras prepared by his pastry chef. Today it has become at the same time one of the most sought-after and one of the most vilified foodstuffs in the world, appreciated by gourmets for its incomparable texture and taste, and denounced for the method of its production. It is, however, one of the oldest and most fabled ingredients of the French kitchen, and I’d hate to see political correctness send it into culinary extinction, the way of peacock hearts and larks’ tongues in aspic ...