Foie gras is controversial liver of duck or goose. As a chef I like it, and my gourmande friend Thierry Delabre channeled that most delectable delicacy on a video, so I had to make it. As for controversy, perhaps karma will return me in my next life as a lobster (hopefully close to the charming coast of Maine or within a few minutes worth of warm butter). Anway, for now, I’m on a planet that is overheated and full of other worries.