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I'm posting this from France. I have spent a week in the Dordogne sampling the delights of the local cuisine, none finer than three lobe foie gras. I was slightly concerned at the potential cruelty aspect of this dish but having today been to a foie gras farm, I can confirm that the geese willingly waddle up to their feeder and seem at least to enjoy the experience. I've convinced myself it is as ethical as any meat product can be. My query is whether anyone can confirm a good Dulwich supplier of this delicious product, or do I need to risk a fee on my baggage allowance cramming packets in to the spare corners of my suitcase?
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I would love to believe the geese were contented, as you say. I adore Foie Gras! I had a wonderful dish of it at The Palmerston once and felt riddled with guilt for a week! Maybe the geese do only feel a bit full, rather than in pain. I suppose they wouldn't waddle up to the feeder if they were suffering. Oh God. Now I'm in a gandery (quandary - geddit?).
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Merely a thought, but anyone who objects to any aspect of foie gras, goose liver pate or any old else, before you willingly waddle up to the feeder perhaps, well just don't.

Equally if you're a fan of live goose force fed liver-smashing to provide a toothsome starter, then that's I suppose your 'bag' but consider before you willingly waddle up to the feeder, maybe.


Just attempting to stifle a donnybrook, is all.

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Foie gras can either be produced using natural or forced feeding methods - if you are worried about the ethics, it may be wise to try to see which of these two methods the foie gras named in the outlets above falls into. I have seen pictures of forced feeding methods and it is absolutely monstrous - it lingers in the mind. There is some controversy around natural feeding methods too (it still enlarges the liver, which can lead the animal to feeling very sick in the days up to to its slaughter), so every individual has to make the decision on what they feel comfortable about eating.
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