A few days ago I ran my ethical foie gras tour which goes to the region of Extremadura directly north from Seville. We spent nearly all our time on the farm where the geese are. The geese undego no force feeding and everything is geared towards following as natural a cycle as possible. At the appropriate time they are given plenty of organic corn to eat in the same way as any other farm animal is fed.
After spending some time walking around the farm, we were treated to a fantastic meal which of course included foie gras as well as a confit of goose leg and other wonderful things. I don’t think I have ever tasted foie gras that is so good. It has a flavour that is both subtle and complex and just melts in your mouth. It was cooked on a hot plate (see photo below) and served on local bread. The confit was also stunning.
