Au Revoir, Foie Gras

When thinking of illegal substances, foie gras isn’t likely to come to mind. But by July 2012, the delicacy of fatty duck or goose liver will be illegal to serve or sell in California. The law, which was pushed by animal-rights activists, deems that if the duck was force-fed—the typical method used by duck farmers to fatten the liver, it cannot be served or sold. Offenders will have to pay a hefty $1,000 fine.

The law hasn’t gone without reproach. Some experts have said the force-feeding process mimics the ducks’ natural behavior in the wild, in which they gorge before migrating. Purveyors insist that force-feeding causes the ducks no pain. Nonetheless the bill was signed into law by former governor Arnold Schwarzenegger. 

California’s days are numbered, but other states have yet to take sides on the foie gras debate. For supporters of the humane take, here are some of the most renowned foie gras producers in the country.

D' Artagnan

Founded in 1985, D’Artagnan produces some of the finest foie gras, pâtés, sausages, smoked delicacies, organic game and poultry in the nation. It’s seen on the menus of many four-star restaurants in New York City. The company is dedicated to natural, sustainable and humane production. 

Fabrique Delices

For 20 years, Fabrique Delices has been producing traditional French charcuterie classics, as well as carrying innovative new products. Its extensive product line includes foie gras, blood sausage, duck confit and country pâtés, to name a few.

Hudson Valley Foie Gras

Hudson Valley Foie Gras raises the Moulard duck, from which its signature foie gras is made. These specially bred ducks are individually hand-fed. Other farms typically house ducks in individual cages, but Hudson Valley Foie Gras provides conditions that allow for social interaction, exercise, freedom of movement and reduction of stress.

Les Trois Petits Cochons

Les Trois Petits Cochons, maker of award-winning pâté and charcuterie, started in 1975 as a small charcuterie in the heart of New York City. Today, the company offers a complete line of all-natural pâté, terrines, mousses, foie gras, mustards, saucisson, and other French specialties, all of which are all-natural, crafted with high-quality ingredients and handmade in small batches.

Rougié

Founded as a gourmet shop in 1875 by Léonce Rougié in Cahors, France, Rougié now has an array of products available in 120 countries around the world. Its ducks are farmed in France, Bulgaria, Canada and China. In 2007, Rougié opened The School of Foie Gras of Pau, France, where foie gras seminars and master classes are taught by celebrity chefs, Michelin-starred chefs and Bocuse d’Or nominees.—Denise Shoukas

0 comments