Foie Gras – simply delicious and simply cruel in its method of production. An article in today’s Guardian puts both sides of the argument well:
Foie gras is objectively, indisputably cruel. What a tragedy, then, that it should be so delicious, with an incomparable interplay of sweet and fat, the semi-solid and semi-liquid, the smooth, buttery earthiness and the velvet blush of offal. For many who love food, it has a kind of beauty, even though that beauty was wrought from agony.
Yes, I’ve tasted it – and it is every bit as good as described above. However, knowing now what I know about the method of production, I would think hard about eating it again.