Exactly What Is Foie Gras?

What is Foie Gras? Quite simply it is a pate made from truffles and goose or duck liver that has been marinated in Cognac. The term foie gras is French for “fat liver,” and the bird from which the dish is made is specially fattened with the specific intention of creating foie gras.

In France, the fattening of the duck or goose is done by force-feeding the bird corn with something known as a gavage, which is a feeding tube. Outside of France, however, the bird is fattened through natural feeding, as force-feeding the animals has become quite controversial in much of the developed world, especially among animal activist circles.

History and Controversy of Gavage

Gavage is a technique that may seem modern, but it dates back to ancient Egyptian times. The Egyptians began using birds as sources of food, and wanted to fatten them up so their meals would be more substantial. They developed this method of force-feeding that is still in use today, despite the controversy.

The reason gavage, and the French delicacy itself, has become so controversial is because this force-feeding takes place two or three times each day. Such a generous amount of feed is poured into the animal’s stomach that the liver bloats to nearly 10 times its normal size. This can cause pain, difficulty standing, and stress the birds to the point of tearing out their own feathers. Some consumers choose to find a source that feeds the birds using only natural means. Alternative methods of producing the dish, however, such as allowing the animals to eat freely, do not meet the legal definition of foie gras in France.

A World-renowned Delicacy

Foie gras is a well-known and extremely popular dish in France, and French chefs throughout the world offer up the buttery, rich delicacy in a variety of ways. The foie gras itself is sold as a whole, but it is then prepared into either a parfait, mousse, or pâté, with the pâté being the lowest quality and most affordable way of trying the dish.

Since this item has such a delicate, buttery flavor, it serves as the perfect accompaniment to other meats, particularly steak. In many cases, it is served as a side or covered in a duck jus with fresh garnishes. It has become such a tradition in France that even the French law states that it “belongs to the protected cultural and gastronomical heritage of France.”

Naturally, France is the highest producer of foie gras in the world, followed by Hungary, Bulgaria, the United States, and Canada. Traditionally, the French prepare the dish over a low heat to allow the fat to melt slowly. In Hungary, the food is fried in goose fat. Other methods of preparation include roasting, smoking over cherry wood, or even served in sushi rolls.

Although flavoring the dish with truffle is the most traditional method, sometimes mushrooms are used. In place of Cognac, some chefs prefer brandy or Armagnac. No matter the preparation method, this luxurious dish will continue to be served on special occasions throughout the world.

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