Slice of foie gras
"Foie gras" is the enlarged liver of a duck or goose. It is an expensive delicacy, because it is labor intensive to produce. Foie gras is prepared in a variety of ways, and has its modern culinary origins in French cooking. The liver is enlarged through forced feeding of the birds. This has led to complaints from animal-rights activists that the rearing of ducks and geese for foie gras constitutes animal cruelty.
Culinary Origins
Foie gras was consumed by the ancient Egyptians more than 4,000 years ago. They discovered that migratory geese had enlarged livers due to the additional feedings in preparation for their annual flights. Goose livers enlarge due to extra carbohydrates being stored. Because the taste of the livers was prized, the Egyptians domesticated geese (and later ducks), overfeeding them to mimic migratory overeating and the resulting enlarged livers. The consumption of goose and duck livers was brought into Europe in the 13th century by Jews, who had incorporated foie gras into their culinary tradition.
Method of Production
The fowl whose livers will be harvested (either ducks or geese) are force-fed a meal of grains and minerals through a tube with a cone at the end. Called "gavage," which is French for "stuffing," this method of overfeeding forces the fowl to enlarge their livers to 2 pounds in order to store fat; they are then slaughtered and the livers harvested. Each forced feeding can last two to three seconds using a pneumatic pump, or for up to a minute using traditional techniques. Ducks and geese are raised from chicks to adulthood, and are subjected to gavage for just under two weeks prior to slaughter, according to "Europe and Me" magazine online.
Preparation and Nutrition
Foie gras is sold whole or in slices. It can be prepared and eaten in a variety of ways, from appetizers to a main dish. Many dishes with foie gras call for a sweet accompaniment, such as fruit or a fruit reduction sauce. Other recipes use foie gras as part of a savory dish.
A sweet white wine can be drunk to complement the foie gras. Foie gras typically contains (per 100 g) over 300 mg of cholesterol and over 400 calories. It is not meant to be consumed on a regular basis, but as an expensive luxury dish.
Controversies
Foie gras production is opposed by animal-rights groups because of the claim that the forced-feeding of geese and ducks represents cruel treatment of animals. Force-feeding of animals is prohibited by law in several countries. Foie gras producers counter that many farms which raise fowl for foie gras allow the birds to roam free until the final few weeks when undergoing gavage. They also point out that force-feeding simply mimics the overconsumption of food the birds practice in the wild.
Centers of Production
France produces approximately 80 percent of foie gras. While force-feeding is banned in many countries, foie gras production is protected under French law. There is currently a method (practiced mainly in Spain) which allows geese to freely eat in conditions on a farm which reproduces their natural habitat. When cold weather ensues, the geese instinctively overeat, naturally engorging their livers.
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