Duck, Duck, Goose

Laugh, cry, or hold a protest, foie gras is one of the Prick’s top five pleasures in the world. Unfortunately it’s very hard to come by in Australia except in imported, pre-packed, and heat-pasteurised forms: An unholy alliance of class warriors and nanny staters have conspired to make producing this lovely luxury as illegal as setting up a meth lab in the garage and twice as frowned upon.

Fortunately, the Prick can live vicariously through Canada’s own Le Canard Enchante, who’s latest culinary school adventure involves cooking and eating her way through “a duck-load of foie gras“. A shame those sliders aren’t available in the Westfield.

And if you want to make a torchon as shown in her post, here’s a quick guide to pulling one together in 70 easy steps.

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