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Sergei Filatov
Sergei Filatov

Buy Goose Foie Gras


Laurel Pine, Living Luxury offers more foie gras choices than you will find anywhere else online. We work with all the major foie gras producers, have personally tried every product, and can guide you in your selection and foie gras preparation, should you need help. Need foie gras recipe ideas? Call us or consult our blog. We would be delighted to help.




buy goose foie gras


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Find the quintessence of Foie Gras in this product: a goose foie gras - a historical product of Maison Edouard Artzner - whose soft texture and sweet taste melt in the mouth. A generous truffle enhances the preciousness of this Foie Gras, while harmonizing with the subtle spice. The Foie Gras is presented in the traditional trapeze box, which opens with a tircel on the side.


Foie gras (French for 'fat liver'); French: [fwa ɡʁɑ], English: /ˌfwɑːˈɡrɑː/ (listen)) is a specialty food product made of the liver of a duck or goose. According to French law,[1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).


Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France."[2]


The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[3] Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China.[4]


Gavage-based foie gras production is controversial, due mainly to animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras.


As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and began this practice. Whether they particularly sought the fattened livers of birds as a delicacy remains undetermined.[5][6] In the necropolis of Saqqara, in the tomb of Mereruka, an important royal official, there is a bas relief scene wherein workers grasp geese around the necks to push food down their throats. At the side, stand tables piled with more food pellets and a flask for moistening the feed before giving it to the geese.[6][7][8]


The practice of goose fattening spread from Egypt to the Mediterranean.[9] The earliest reference to fattened geese is from the 5th-century-BC Greek poet Cratinus, who wrote of geese-fatteners, yet Egypt maintained its reputation as the source for fattened geese. When the Spartan king Agesilaus visited Egypt in 361 BC, he noted Egyptian farmers fattened geese and calves.[6][10]


It was not until the Roman period; however, that foie gras is mentioned as a distinct food, which the Romans named iecur ficatum;[11][12][13] iecur means liver[14] and ficatum derives from ficus, meaning fig in Latin.[15] The emperor Elagabalus fed his dogs on foie gras during the four years of his reign.[16] Pliny the Elder (1st century AD) credits his contemporary, Roman gastronome Marcus Gavius Apicius, with feeding dried figs to geese to enlarge their livers:


"Apicius made the discovery that we may employ the same artificial method of increasing the size of the liver of the sow, as of that of the goose; it consists in cramming them with dried figs, and when they are fat enough, they are drenched with wine mixed with honey and immediately killed."


Hence, the term iecur ficatum, fig-stuffed liver; feeding figs to enlarge a goose's liver may derive from Hellenistic Alexandria, since much of Roman luxury cuisine was of Greek inspiration.[18] Ficatum was closely associated with animal liver and it became the root word for "liver"[19] in each of these languages: foie in French,[20] hígado in Spanish, fígado in Portuguese, fegato in Italian, fetge in Catalan and Occitan and ficat in Romanian, all meaning "liver"; this etymology has been explained in different manners.[21][22]


After the fall of the Roman empire, goose liver temporarily vanished from European cuisine. Some claim that Gallic farmers preserved the foie gras tradition until the rest of Europe rediscovered it centuries later, but the medieval French peasant's food animals were mainly pigs and sheep.[23] Others claim that the tradition was preserved by the Jews, who learned the method of enlarging a goose's liver during the Roman colonisation of Judea[24] or earlier from Egyptians.[25] The Jews carried this culinary knowledge as they migrated farther north and west to Europe.[24]


The Judaic dietary law, Kashrut, forbade lard as a cooking medium, and butter, too, was proscribed as an alternative since Kashrut also prohibited mixing meat and dairy products.[9] Jewish cuisine used olive oil in the Mediterranean and sesame oil in Babylonia, but neither cooking medium was readily available in Western and Central Europe, so poultry fat (known in Yiddish as schmaltz), which could be abundantly produced by overfeeding geese, was substituted in their stead.[24][26][27] The delicate taste of the goose's liver was soon appreciated; Hans Wilhelm Kirchhof of Kassel wrote in 1562 that the Jews raise fat geese and particularly love their livers. Some Rabbis were concerned that eating forcibly overfed geese violated Jewish food restrictions. Some rabbis contended that it is not a forbidden food (treyf) as none of its limbs are damaged, and the geese did not feel any pain in their throats from the process.[27] This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century.[24] Another kashrut matter, still a problem today, is that even properly slaughtered and inspected meat must be drained of blood before being considered fit to eat. Usually, salting achieves that; however, as the liver is regarded as "(almost) wholly blood", broiling is the only way of kashering. Properly broiling foie gras while preserving its delicate taste is difficult and, therefore, rarely practised. Even so, there are restaurants in Israel that offer grilled goose foie gras. Foie gras also resembles the Jewish food staple, chopped liver.[27]


In the 21st century, France is the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China.[4] Approximately 30,000 people work in the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), Aquitaine in the southwest, and Alsace in the east.[35] The European Union recognizes the foie gras produced according to traditional farming methods (label rouge) in southwestern France with a protected geographical indication.[citation needed]


In 2005, France produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes), of which 96% was duck liver and 4% goose liver. Total French consumption of foie gras this year was 19,000 tonnes.[31] In 2005, Hungary, the world's second-largest foie gras producer, exported 1,920 tonnes,[36] and Bulgaria produced 1,500 tons of foie gras.[31]


In 2012, France produced approximately 19,000 tonnes of foie gras, representing 75% of the world's production in that year. This required the force-feeding of around 38 million ducks and geese.[41] World production in 2015 is estimated as 27,000 tonnes.[42]


In 2016, it was reported that France produces an estimated 75% of the world's foie gras and southwestern France produces approximately 70% of that total. In 2016, it could retail for upwards of $65 a pound.[47]


In late 2015, there were several outbreaks of the highly contagious H5N1 bird flu in France, which escalated in 2016. This led to Algeria, China, Egypt, Japan, Morocco, South Korea, Thailand and Tunisia banning French poultry exports, including foie gras, and France to initiate increased bio-security protocols which will cost an estimated 220 million euros. One of these measures was the halting of production in southwestern France from early April 2016 for an anticipated period of three months to reduce the spread of the virus. Exports of foie gras from France are expected to decrease from 4,560 tonnes in 2015 to 3,160 in 2016.[47][48][49]


Fully cooked preparations are generally sold in either glass containers or metal cans for long-term preservation. Whole, fresh foie gras is usually unavailable in France outside Christmas, except in some producers' markets in the producing regions. Frozen whole foie gras sometimes is sold in French supermarkets.


Whole foie gras is readily available from gourmet retailers in Canada, the United States, Hungary, Argentina and regions with a sizeable market for the product. In the US, raw foie gras is classified as Grade A, B or C. Grade A is typically the highest in fat and especially suited for low-temperature preparation because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood. Grade B is accepted for higher temperature preparation because the higher proportion of protein gives the liver more structure after being seared. Grade C livers are generally reserved for making sauces as well as other preparations where a higher proportion of blood-filled veins will not impair the appearance of the dish.[citation needed]


Traditionally, foie gras was produced from special breeds of geese. However, by 2004, geese accounted for less than 10% of the total global foie gras production[52] and by 2014 only 5% of total French production.[53] Goose breeds used in modern foie gras production are primarily the grey Landes goose (Anser anser)[53] and the Toulouse goose.[54][55][better source needed] 041b061a72


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