Foie gras escalope prepared in a pan with green apple chutney

Foie gras, which means "fat liver" is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich, buttery, delicate and a popular well-known delicacy in French cuisine. Enjoy this luxury dish with roasted seasonal fruits such as apple, figs, pears and red wine. http://www.enjoyfoiegras.com/info/facts_history_nutrition.html

Foie gras is surprisingly low in bad fats and high in good fats. Many studies conducted by well-known and respected authorities have proven foie gras is as healthful as any other meat, although moderation is the key. We know that France consumes the largest portion of the world’s foie gras production; yet, there are fewer cardio-vascular diseases in France than in the USA, and the life expectancy is slightly higher in France. Foie gras also contains vitamine A, which stimulates the immunological defenses and helps to protect the respiratory and gastrointestinal membranes. Indeed, duck and goose products, in particular foie gras, contain a lot of unsaturated fatty acids the consumption of which helps to reduce cholesterol level and to prevent cardiovascular diseases. As olive oil, foie gras contains much less saturated fatty acids than for example butter.