Scandalous food practice turns my stomach

ALL this month, people who wouldn’t dream of ordering fois gras between January and November, find it on a Christmas menu and, keen to try something “posh”, send in their order.

Few will know that by doing so, they are supporting a scandalous food practice.

The methods used to turn duck and goose livers into the delicacy known as pate de fois gras are anything but delicate.