Try Foie Gras

“Biting into the fat was an oily, bland experience made worse by the sudden realization that I had actually just bitten into a thick layer of fat. The piece of toast was completely covered in fat and I didn’t realize my mistake until I had already finished the piece. In essence, I had just eaten a fat sandwich. Feel free to cringe. The actual liver spread beneath the fat was a brownish gray color and had a thick, cream consistency like grainy butter. The flavor was savory and meaty with a slight saltiness. Overall, the spread has a rich taste with a lingering aftertaste that transitions into slight bitterness.”

“Like I said, I wouldn’t have been able to identify it. My first thought was of meatloaf, an idea that quickly embarrassed me, because come on! This is fancy foie gras! Grangien casually unwrapped the cellophane and sat the lump—about the size of a discolored block of cheese—onto a countertop. He slid a knife through one end and deposited a slice onto a plate. A member of his staff provided some bread at his request, and suddenly I had in my hand a morsel of cold duck liver atop a round of toasted baguette. I smelled it, hoping to detect some delicate aroma I could use as a fantastic descriptor [...] So I did. Here’s the thing about foie gras: It tastes like butter. Like butter with a very, very slight metallic tang.”