Someone asked me the other day about the “climate” in France concerning the force feeding of ducks and geese to obtain foie gras. Correct me if I’m wrong but I believe that the French are mainly concerned with their own “force feeding”. That is, they demand that their products are clearly marked for origin, additives and as to whether they have been genetically modified. They would not put up with the bizarre sugar compounds that have been added to our foods in America without our knowledge or consent. (I’m almost finished) That’s why you have informed and concerned individuals in the U.S. http://thekitchensgarden.wordpress.com/ who choose to grow their own products rather than take their chances with questionable produce and meats that have been modified, injected and fed in a way to increase profits, regardless of possible health issues for the consumer.
As far as ducks and geese are concerned, the French are perfectly aware of how the foie gras is obtained and either choose not to eat it or enjoy it with relish. Wikipedia states that they consumed 19,000 tons in 2005. Anyway.
I found some nice slices of goose foie gras in the refrigerated section of the supermarket. It seems they are already stocking for the holidays. To make my salad, I tossed mache with vinaigrette, added some asparagus tips, quail eggs, tomatoes, toast points, topped the foie gras with a little fig jam, poured a glass of champagne, tuned the internet to Country Gold and enjoyed.
Wine suggestion: Veuve Clicquot