What is Foie Gras?

Even the ancient Egyptians noticed that the liver of a goose acquires a special taste if the bird is fed in very large quantities for a certain period of time before eating. Wild geese, preparing for long seasonal flights, eating for the future, saving energy for long journeys. During this time the bird’s liver grows in size, “swells”, becomes soft and most importantly unusually tasty.

After gizzing, it was possible to get a delicious meal, regardless of the season. In ancient Rome, goose liver was considered a flavorful food, a bird was fed with plenty of figs at the table of patrons. With the power of Rome, the joy of his cuisine spread throughout Europe.

The French especially like the dishes of overcooked poultry and liver; Even farmers don’t consider it a taste. Great lovers of goose paste gained fame as Louis XV and Louis XVI. Through subsequent efforts, Foy Grass won first in France and then in other countries. The cook, who first treated the king with a recipe for an original goose paste at a reception hosted by the Marquis de Contad in Strasbourg in 1777, was given two dozen luxury pistols as a gift and was awarded a delicious royal order for the yard. Marquis received the “more humble” award – just a piece of Picardy. Since then a lot of water has flowed and a lot of things have happened. Foie gras again became the food of millions for the elite,

The ducks are brought out in incubators, raised in boxes, then in open air cages, strictly observing the rules of filling. For now – there is no shake in the feed. The last two weeks of their short lives, the ducks spend in cages, where they are fed using a special technology called harbor. Twice a day a screw is inserted into the duck’s neck – a five-inch tube through which about two kilograms of grain is poured into the bird. This kind of “ration” is ten times more than the need for ducks. As a result of the habitat, the bird’s liver grows tenfold in size and acquires gourmet-valuable qualities.