I haven’t had a whole lot of of foie gras, but when I have, it’s left an impression. I ate some six or seven years ago at Bistro du Coin in Washington, D.C.’s Dupont Circle neighborhood. It was served with Calvados and I remember the apple brandy and the fatty liver, and it was truly great.
My column in the Tribune tomorrow night deals with Missouri-raised goose. I obtained it from Sassafras Valley Farm, near Hermann, and it was delightful…amazingly beeflike, actually. It’s not cheap, either, at $10 a pound, but it would work for a special holiday treat.
Now we just have to convince Connie to try her hand at humanely-produced foie gras, which, if you think it can’t be done, should watch the above video.