This product, often served as a mousse or pâté, is made through gavage, in which a tube is used to force-feed birds.
Eduardo Sousa uses an unconventional method to make this product, which he serves at a namesake restaurant. This substance is wrapped in bacon in a Strasbourg pie, as Strasbourg is a major center for its production. In 2014, Heston Blumenthal dropped his French supplier of this product after watching a video. Richard Daley called a 2006 Chicago law about this product "the silliest law" the City Council had passed. This product is often served after cooking a whole (*) lobe au torchon. This product is most commonly produced from sterile hybrid moulards. A 2004 California law prohibits the production or sale of this product. This product, often served as a mousse or pâté, is made through gavage, in which a tube is used to force-feed birds. For 10 points, name this luxury food made of fatty goose or duck liver.
Eduardo Sousa uses an unconventional method to make this product, which he serves at a namesake restaurant.
foie gras [prompt on “liver”, “duck liver”, “goose liver”] &lt;Kothari&gt;