Foie Gras: Exactly What is it?

Foie gras is a food product made from the liver of a duck or goose that has been specifically fattened. By French law, foie gras is specified as the liver of a duck or goose fattened by force-feeding corn with a gavage, although beyond France it is periodically produced utilizing natural feeding.
Foie gras is a well-known and popular special in French food. Its taste is described as rich, buttery, and delicate, unlike that of a common duck or goose liver. Foie gras is offered whole, or is prepared into parfait, p??t??, or mousse (the lowest quality), and could likewise be served as an accompaniment to another food item, such as steak. French law states that “Foie gras belongs to the secured cultural and gastronomical heritage of France.”.
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians started keeping birds for food and purposely fattened the birds with force-feeding. Today, France is without a doubt the biggest manufacturer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European countries, the United States, and China.
Gavage-based foie gras manufacturing is questionable due to the force-feeding procedure used. A number of countries and jurisdictions have laws versus force-feeding or the sale of foie gras.

Ancient times.
Whether they specifically sought the fattened livers of birds as a special stays undetermined. At the side stand tables stacked with even more food pellets, and a flask for moistening the feed before providing it to the geese.
The practice of goose fattening spread out from Egypt to the Mediterranean. The earliest reference to fattened geese is from the 5th century BC Greek poet Cratinus, who composed of geese-fatteners, yet Egypt kept its reputation as the source for fattened geese. When the Spartan king Agesilaus visited Egypt in 361 BC, he kept in mind Egyptian farmers’ fattened geese and calf bones.
It was not until the Roman duration, nonetheless, that foie gras is pointed out as an unique food, which the Romans named iecur ficatum; iecur indicates liver and ficatum stems from ficus, implying fig in Latin. The emperor Elagabalus fed his canines on foie gras during the four years of his chaotic reign. Pliny the Elder (1st century ADVERTISEMENT) credits his contemporary, Roman gastronome Marcus Gavius Apicius, with feeding dried figs to geese in order to enlarge their livers.

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