An average foie gras is about 500 grams. Jean Michel, Susan and Janet all have ones that are about 660 grams. Françoise and Paul’s weighed 800 grams! They are divided into two lobes which also makes them look a bit bigger.
Aren’t you guys lucky to have access to so much foie gras? California prohibits the “force feeding” of the geese as well as the sale of all products that are a result of this process, so we can’t have any here. Just reading your post I started drooling. I didn’t realize that you don’t have to cook it before you store it. Well, I’m sure you’ll enjoy it at Christmas.
Rosemary Kneipp
December 14th, 2015 at 9:04 pm
Ah, what a pity! Of course, this is something that ducks and geese naturally do and foie gras has been used since Roman times but I can understand that it stresses a lot of people to know that the animals are being force fed.
Lesley
December 15th, 2015 at 10:07 am
Living in a country and a Departement that relishes foie gras I am sorry that I just don’t like it. I think it is the texture, and the same goes for some patés. I love the idea of DIY and a workshop with friends though, and hope that you enjoy your efforts this holiday season.
Rosemary Kneipp
December 15th, 2015 at 9:08 pm
Hi Lesley, what a pity but I understand perfectly. I don’t like a lot of soups and uncooked pears because of the texture!
Quite a few cheerful smiles, I see!
It looks so much larger than I imagined.
An average foie gras is about 500 grams. Jean Michel, Susan and Janet all have ones that are about 660 grams. Françoise and Paul’s weighed 800 grams! They are divided into two lobes which also makes them look a bit bigger.
Aren’t you guys lucky to have access to so much foie gras? California prohibits the “force feeding” of the geese as well as the sale of all products that are a result of this process, so we can’t have any here. Just reading your post I started drooling. I didn’t realize that you don’t have to cook it before you store it. Well, I’m sure you’ll enjoy it at Christmas.
Ah, what a pity! Of course, this is something that ducks and geese naturally do and foie gras has been used since Roman times but I can understand that it stresses a lot of people to know that the animals are being force fed.
Living in a country and a Departement that relishes foie gras I am sorry that I just don’t like it. I think it is the texture, and the same goes for some patés. I love the idea of DIY and a workshop with friends though, and hope that you enjoy your efforts this holiday season.
Hi Lesley, what a pity but I understand perfectly. I don’t like a lot of soups and uncooked pears because of the texture!