Gastronomiquement Incorrect Foie Gras

Despite the development of more anti-French than pro-animal welfare pockets of resistance, foie gras has crept its way onto menus everywhere. In France, consumption has doubled over the past ten years. Foie gras is no longer eaten solely at Christmas or at grand occasions, and recipes have evolved dramatically from the traditional poached terrine (with or without truffles), as more and more home cooks buy it raw and serve it roasted or pan-fried, or built into more elaborate dishes and daringly teamed with meat, fish or shellfish.