Foie Gras

foie gras entier

December 23rd, 2010

Foie Gras is the fattened liver of a goose or duck. It’s thought, the ancient Egyptians discovered that geese would gorge themselves on grain, in order to fatten up for migrations of several thousands of miles and this enlarged their livers. The Egyptians kept and encouraged these geese to eat more, thereby inventing foie gras.

France is the largest producer and consumer of foie gras, which is a normal constituent of the French Christmas dinner (served on Christmas Eve), alongside such things as; oysters, smoked salmon and black foot capon (castrated cockerel).

warmed foie gras

Fresh foie gras is sliced and served warmed, in a frying pan, quickly (since it melts fast), on hot toast. It’s quite expensive so I use the melted foie gras fat to flavour other dishes, such as roast pheasant and even in the stuffing for goose or turkey. Foie gras tastes like a very rich, delicious, pâté and one would expect to pay at least £30 per kilo.

There’s a considerable amount of controversy surrounding the fattening of geese and ducks, but I believe that it can be done far more humanely than battery farming, without any unnecessary stress to the birds. See here for further info:

The Physiology of Foie
The Holy Grail of foie gras

Other Duck posts

About Mad Dog
This entry was posted in Food, Meat and tagged , , , , , , . Bookmark the permalink.

29 Responses to Foie Gras

  1. Audrey says:

    Oh that my own liver looked that peachy…so clean . I am happy to see it as a whole, it makes a lot more sense now . That liver does not look one bit unhealthy or stressed or toxified as I had previously imagined looks so buttery . Delicious!

  2. Pingback: Duck Liver | Mad Dog TV Dinners

  3. Pingback: Suckling Pig | Mad Dog TV Dinners

  4. Pingback: Thrush | Mad Dog TV Dinners

  5. Pingback: Fore Rib of Beef | Mad Dog TV Dinners

  6. Pingback: Magret de Canard | Mad Dog TV Dinners

  7. Pingback: Magret Seché | Mad Dog TV Dinners

  8. Pingback: Venison en Croûte | Mad Dog TV Dinners

  9. Pingback: Alfredito’s POP UP | Mad Dog TV Dinners

  10. Pingback: Mercat St. Josep – La Boqueria | Mad Dog TV Dinners

  11. Pingback: Fogó | Mad Dog TV Dinners

  12. Pingback: Magret and Escórpora | Mad Dog TV Dinners

  13. Pingback: El Cavatast | Mad Dog TV Dinners

  14. Pingback: Roast Duck | Mad Dog TV Dinners

  15. Pingback: Duck and Egg Mayonnaise | Mad Dog TV Dinners

  16. Pingback: Duck and Mushrooms | Mad Dog TV Dinners

  17. Pingback: Duck Confit and Puy Lentils | Mad Dog TV Dinners

  18. Pingback: Donostia Social Club | Mad Dog TV Dinners

  19. Pingback: Mallard | Mad Dog TV Dinners

  20. Pingback: Turkey Fiesta | Mad Dog TV Dinners

  21. Pingback: The Bull and Last | Mad Dog TV Dinners

  22. Pingback: Angle | Mad Dog TV Dinners

  23. Pingback: Trotter Confit | Mad Dog TV Dinners

  24. Pingback: El Museu de l’Embotit | Mad Dog TV Dinners

  25. Pingback: Mercat de Mercats | Mad Dog TV Dinners

  26. Pingback: La Mar Salada April 2017 | Mad Dog TV Dinners

  27. Pingback: Sous-Vide Barbecue | Mad Dog TV Dinners

  28. Pingback: Woodcock – Prince of Game | Mad Dog TV Dinners

  29. Pingback: Parlament – Cuina de Barri | Mad Dog TV Dinners

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.