Abstract
Research Article| August 01 2021 How to Stuff a Duck: Learning Artisan Foie Gras Production in France Jean Lavigne Jean Lavigne Jean Lavigne is a geographer by training and associate professor of environmental studies at the College of Saint Benedict and Saint John’s University in Minnesota. Her research focuses on food and agriculture in France, where she spends as much time as she can with her husband in Lyon. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2021) 21 (3): 20–31. https://doi.org/10.1525/gfc.2021.21.3.20 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jean Lavigne; How to Stuff a Duck: Learning Artisan Foie Gras Production in France. Gastronomica 1 August 2021; 21 (3): 20–31. doi: https://doi.org/10.1525/gfc.2021.21.3.20 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I have always hated the taste of liver. Calf’s liver, chicken liver, liverwurst, any kind of pâté that contains even a small amount of liver—for me, the taste is repulsive. I was once served a rabbit’s liver at a family meal in Italy, the prize morsel that is offered to guests; I choked it down with an unconvincing “Grazie.” I never imagined I would come to like a specific kind of liver enough to prepare it myself at home, much less to spend six weeks with an artisan foie gras producer in Southwestern France learning how to produce it from scratch, starting with a live duck. My journey to the foie gras farm began years earlier with magret de canard, a dish I ordered from the menu du jour in a Parisian restaurant in 2008 without knowing what it was. It was the first week of my first time in... You do not currently have access to this content.
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