Foie gras … A traditional French delicacy that is tasted by real gourmets and connoisseurs of luxurious taste. Fatty liver (that is how “foie gras” is translated from French) makes the nostrils flutter, makes the salivary glands frantic.
And even the dear Sauternes, which is mistakenly ordered to a delicacy, is forced to lonely wait for its turn. Curious, what percentage of those who worship foie gras knows the whole truth about the method of production of this fatty, oily, amazing liver? But in fact human vices really concentrated in her, perhaps, therefore, she is so attractive. However, issues of conscience are a delicate and personal matter. But it’s still worth talking about some technical aspects of the process.
About the long history that underlies the formation of this French tradition, you can write a book that will be replete with historical figures, geographical and biological backgrounds, culinary variations on the theme and more.
A short version of the annals is as follows. Someone once noticed that geese eat intensively before a long flight to warm regions. Gutting this fattened bird, some of its organs seemed curious to the curious on taste. And the fatty hypertrophied goose (duck) liver became a national treasure of France. But how does everything really happen? What is hidden behind these exquisite jars of bows, miniature toasts and intricate delights of the best culinary specialists? Cynical, deliberate violence, striking the imagination of even the most ossified pragmatists.
Foie gras is legalized egregious cruelty. During the first four weeks, the chicks live a healthy, healthy, full life, grow stronger, spread their wings. The second phase is an enhanced diet in which a child of nature grows into an adult. And exactly from this moment the “X” hour comes - geese (or ducks) are practically immobilized, for this they are planted in extremely narrow barred cells, and forced feeding begins. This stage is elegantly called “havage”, but in reality a tube is thrust into the bird’s throat through which the feed (usually corn) is piled to the top. Such "stuffing" is carried out at least 3-4 times a day, so that the liver of a goose (or duck) painfully grows and grows fat. In the fourth stage, the bird, of course, is killed, its belly is ripped open, and the coveted liver is removed. However, no, the photographs show that she simply falls out of captivity to the fat goose flesh.
And some Hungarian farms practice liver excision in a living way. Probably, the taste of this foie gras is even more refined - the suffering of the bird adds a final piquant note. The weight of this extracted by-product is 800-900 grams, which is 10 times more than ordinary sizes.
Fu-gras is prohibited in several European countries (Switzerland, Great Britain, Czech Republic, Denmark, etc.), in some American states. French celebrities have repeatedly stated that this tradition has no right to exist. However, foie gras has not only not disappeared from the shelves and from the menu, but is increasingly being cultivated. Manufacturers claim that the birds feel quite well - well-fed, satisfied. However, it is worth looking only once into these "happy" eyes of geese, which are stuffed with corn and enclosed in a close "friendly embrace" of the cage …
By the way, educational program: liver - foie gras, fish - puffer (that’s another dish!).
