Foie gras

Foie gras
Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.More at Wikipedia
From Wikipedia, the free encyclopedia
A Mulard duck, the hybrid used most frequently for foie gras production

Foie gras (English: /ˌfwɑːˈɡrɑː/ (About this sound listen), French: [fwa ɡʁɑ]; French for “fat liver”) is considered a luxury food product made of the liver of a duck or goose that has been especially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain[2] and other countries, it is occasionally produced using natural feeding.[3] Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.[4]

Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.”[5]

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[6] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.[7]

Gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding, and the production, import or sale of foie gras; even where it is legal, a number of retailers decline to stock it.

Duck Foie Gras Bloc De Foie Gras De Canard 130g Fattened Duck Liver by Larnaudie

About the product
  • WE CAN NOT SHIP TO CALIFORNIA PER AMAZON REGULATIONS – Please do not buy if you live in CA
  • 130 grams of bloc the foie gras de Canard (serves 2 to 3 people)
  • Some of the finest foie gras – Larnaudie whole foie gras is still cooked by hand in a traditional manner
  • Duck foie gras is best complemented with a slightly sweet (preferably white) wine
  • Duck foie gras is flavorsome dish that has existed for centuries

 

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