Foie gras… A traditional French delicacy that is enjoyed by true gourmets and connoisseurs of luxurious taste. Fatty liver (namely, "foie gras" is translated from French), makes the nostrils flutter, makes the salivary glands in a frenzy of excitement.
And even an expensive Sauternes, who is mistakenly ordered to go with a delicacy, is forced to lonely wait for his turn. Curiously, what percentage of those who worship foie gras know the whole truth about the method of production of this fatty, oily, amazing liver? But human vices are really concentrated in it, perhaps that is why it is so attractive. However, questions of conscience are a delicate and personal matter. But it is still worth talking about some technical aspects of the process.
The long history behind this French tradition could be written in a book replete with historical figures, geographical and biological backgrounds, culinary variations on the theme, and more.
The short version of the chronicle is as follows. Once someone noticed that geesebefore a long flight to warmer climes, they feed intensively. Gutted this fattened bird, some of its organs seemed to the curious to taste amazing. And the fatty hypertrophied liver of a goose (duck) became a national treasure of France. But how does everything really happen? What lies behind these exquisite jars with bows, miniature toasts and intricate delights of the best chefs? Cynical, deliberate violence that boggles the imagination of even the most hardened pragmatists.
Foie gras is legalized blatant cruelty. During the first four weeks, the chicks live quite a he althy full life, get stronger, spread their wings. The second phase is enhanced nutrition, in which the child of nature grows into an adult. And exactly from this moment the “X” hour comes - the geese (or ducks) are practically immobilized, for this they are put in extremely narrow barred cages, forcible feeding begins. This stage is called elegantly - "gavage", but in fact a tube is shoved down the bird's throat, through which food (usually corn) is stuffed to the top. Such "stuffing" is carried out at least 3-4 times a day, due to which the liver of a goose (or duck) grows painfully and grows fat. At the fourth stage, the bird, of course, is killed, its belly is torn open, and the coveted liver is removed. But no, the photos show that she is just falling out of the captivity of fat goose flesh.
And some Hungarian farms practice excision of the liver in-alive. Perhaps the taste of this foie gras is even more refined - the suffering of a bird adds a final spicy note. The weight of this extracted by-product is 800-900 grams, which is 10 times the normal size.
Fu Gras is banned in a number of European countries (Switzerland, UK, Czech Republic, Denmark, etc.), in some US 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 elevated to a cult. Manufacturers claim that the birds feel quite well - full, satisfied. However, one has only to look once into these "happy" eyes of geese, which are stuffed with corn and enclosed in close "friendly hugs" of the cage …
By the way, educational program: liver - foie gras, fish - fugu (that's still a dish!).
