Best Foie Gras - Lafitte   

What is Foie Gras?

Foie Gras (pronounced fwa-gra) is the unadulterated liver of a healthy, strong, adult duck or goose, fattened according to traditional methods.

How did Foie Gras appear?

Certain migrating birds have the capacity to store fat in order to fly over long distances. Ducks and geese store lipids in the liver as well as subcutaneous fatlayers. Once the phenomenon was understood, species were selectively bred for Foie Gras production.

The Delta of the Nile

In Egypt, over 3000 years ago, the pharaons and their court went hunting for duck and geese when migratory birds landed in oasis and the delta of the Nile to feed before continuing their long voyage.

Jewish tribes in Egypt adopted goose and duck fat that according to their religious diatary laws ideally replaced porc fat; they discovered that through feeding duck and geese had enlarged livers compared to other domestic fowl. These livers being particularly tasty, they were the origin of the Foie Gras as we know it today.

These fowl were delectable, their feathers, meat, fat and bones could be used - but the liver was the golden egg, it was incomparable. It took a few hundred years to domesticate the fowl and it became the traditional specialty of festive food of courts and nobles.

During the Exodus this tradition spread across the world and eventually to Europe and France.

Since the middle ages our ancestors became specialists in Foie Gras preparation. With the invention of the appertisation during the early 19th century, food preservation became a professional activity that grew into an important family run industry. Through its world-wide distribution Foie Gras has become the finest product of French gastronomy.

Since then Foie Gras has become an integral part of France's cultural and culinary heritage. At the moment it is being produced in various regions, traditionally in Alsace, but also throughout the south-west of France, the Perigord region.

Goose or duck...that is the question? There's a taste for everyone

Today, duck Foie Gras is most commonly consumed: its strong taste is widely appreciated. Goose Foie Gras reputedly has a more refined and delicate taste, and has many amateurs amongst gourmets. It is up to individual taste and it is recommended to try them side by side, knowing that both will find amateurs in nearly equal proportions.

Only three types of produce may the called Foie Gras in France. They may only contain Foie Gras and seasoning.

• Whole Foie Gras (Foie Gras Entier)
  The preparation is made from whole livers, one or several entire lobes, adding seasoning. When cut, the product has a homogeneous shade. Authorized seasoning includes salt, sugar, spices, aromatic herbs, eau-de-vie, wine liqueur and wine.
• Foie gras (Foie Gras)
  This preparation is made from agglomerated pieces of Foie Gras lobes, which may come from different animals, adding seasoning. This presentation has an aesthetic sought after marbled appearance when cut.
• Foie Gras in blocks (Bloc de Foie Gras)
  This preparation is made from reconstituted foie gras, with seasoning.

  The recipe calls for goose or duck liver, chopped finely and emulsified. When pieces of Foie Gras lobes are included, it is called Foie Gras block with pieces (Bloc de Foie Gras avec morceaux); when cut the whole pieces of Foie Gras are clearly visible.

Other recipes based on Goose or Duck Foie Gras

Foie Gras Parfait contains at least 75% Foie Gras. Foie Gras paté, galantines, medaillons and mousse must contain at least 50% Foie Gras.

Different packaging

Within an official designation, Foie Gras is divided depending on the cooking technique used which determines both texture and shelf life.