Day 34: Pan Seared Foie Gras

We have contender number 2 for the quintessential food. And this will likely come as no surprise to anyone that Foie Gras is one of the most decadent, most gluttonous, and most sinful of all foods - thereby increasing its appeal one hundred fold, or possibly even two hundred fold. Even crabapples taste that much better when they are the forbidden fruit.

Do you really think puffer fish tastes that good? I bet you if it wasn't toxic, it would rank up there in the minds of food enthusiasts right alongside such heavy hitters as sardines and smelts. I'm exaggerating... chill out.

The first thing you notice is the fragrance, much like that of duck fat. Then the fattiness of it. Can you see how shiny the liver is? Yeah, that's fat. The texture is unbelievable, like little pillows of clouds. There is a slight sweetness to it and there is an unmistakeable red wine flavour. And there's the high that follows, like light headedness, probably from the cholesterol. And your whole body starts emanating heat, as the fat gets processed.

One of the best ways to enjoy this is to cook it yourself. That way, it gets to you right off the pan, so hot that you can't even eat it or it scorches your tongue. That way, you can control how rare or done you want it, and also there's no necessity for the chef to add the flavours. Just on a piece of toast is delicious, maybe with a squirt of lemon. But don't eat too much at once. I bought half a lobe and by the end, I think it was harder to appreciate.

For me, food tastes best when I'm absolutely hungry, and when I know there is a scarcity of the ingredient. So try and share this with some friends, so that each person enjoys every bite to the maximum.

On the ethical issue of foie gras, I can only acknowledge the pain and suffering of the goose that has given its life for us. Like any food that you eat, it is worthwhile to always give thanks to those that helped bring it to your kitchen table - whether it is the farmer, the fisherman, the rancher, or in this case, the sacrificial goose.

The price is around $50 for half a lobe, which gets you about 4 pieces, so best enjoyed as an appetizer for four.

On foie gras:

Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding.