Turkey Foie Gras??
Discussion
My parents do turkeys for the Xmas season, and for the last few years I've been wondering about their livers, and particularly some funny ones we get.
When we're drawing the turkeys, we keep the giblets for the customers, but every once in a while we'll get a bird with a liver that has gone almost white, and the texture has changed almost to a pate-like consistency.
I know that foie gras can be produced naturally with ducks and geese basing their killing on when they have gorged themselves ready to migrate. Now I know turkeys aren't migrating birds, but I wonder if the principle is the same (I've just had the forethought to see this year if those birds also have full crops and perhaps are gorging themselves (or not)).
I'm not keen on trying to cook/eat it though unless I knew it was fairly safe - any thoughts? And if we thought it was safe, how do you then prepare a 'foie gras'?
When we're drawing the turkeys, we keep the giblets for the customers, but every once in a while we'll get a bird with a liver that has gone almost white, and the texture has changed almost to a pate-like consistency.
I know that foie gras can be produced naturally with ducks and geese basing their killing on when they have gorged themselves ready to migrate. Now I know turkeys aren't migrating birds, but I wonder if the principle is the same (I've just had the forethought to see this year if those birds also have full crops and perhaps are gorging themselves (or not)).
I'm not keen on trying to cook/eat it though unless I knew it was fairly safe - any thoughts? And if we thought it was safe, how do you then prepare a 'foie gras'?
marshalla said:
Hmmm... At £20 per Kilo, I'm guessing it's not quite on a par with the Goose or Duck equivalent.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff