In Montréal, you don't find foie gras—it finds you. Order a stuffed pig's trotter and you'll find it inside. French fries might very well have it on top. French toast and foie gras? Sure why not. Check out these five foie-centric dishes, including a take on the Double Down at Joe Beef and poutine from Au Pied du Cochon. More

Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all. More

Enter, foie gras butter. It's exactly what it sounds like: a mixture of foie and butter, subtly spiced with salt, pepper, and whatever else you decide to use as flavoring. It is, obviously, fattier than foie because you manipulate the substance and jack it up with more fat. More

Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he chimes in with some nuttiness. Take it away, Lee! [Photograph: Lee Zalben] Champagne and foie gras—perhaps this is how you rang in the New Year during the stock market's boom times. But for 2010, you might not have the ducats to put on such a rich spread. And even if you can, perhaps you're opting for a less showy celebration. So if you aren't going to splurge on Krug or Veuve Clicquot, why not opt for some California sparkling wine or some affordable Spanish cava? And if you've... More

The Faster Times Scott Gold of The Faster Times reports on the foie gras jelly doughnut at Le Pigeon in Portland, Oregon: It’s as though the menu had performed the Jedi mind-trick on me: "You will have the foie gras jelly donut." "I will have the foie gras jelly donut." When the server came to take our orders, I pointed at the menu and asked, simply, “Seriously?” ”Oh, yes,” he said. Oh well, I thought. I guess we’re going to do this. As Gold says, it's a slice of foie gras atop a house-made doughnut, with another slice of foie gras on the side. "It was fried fat topped with seared fat, plain as can be." [via Sullivan via... More

Last week, Dan Barber (Blue Hill) won this year's Outstanding Chef Beard Award. This video of him at the Taste3 conference in Napa Valley last year focuses on the politics of foie gras. More

Incanto’s corzetti dish. Photograph by Zach Brooks Eat Me Daily reports that chef Chris Cosentino of San Francisco's Incanto recently received a video and letter from anti-foie gras protesters, urging him to stop his signature culinary move: animal organs. In response, the restaurant put together a 3,000-word piece called Shock & Foie, which defends foie gras, one of the few debates in the food word that is so "controversial, emotional, and fraught with moral peril." Serious Eater Zach Brooks was just in the Bay Area and dined at Incanto: "As somebody who ate there last week, I can honestly say (putting all morality aside, of course) it would be a crime against stomachs everywhere if Cosentino were to never... More