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The production of whole duck Foie Gras is an ancient tradition that dates back over 4500 years. It developed particularly in France from the 18th century with the arrival of corn in Gers.
Our whole foie gras from Gers comes from traditional breeding and force-feeding based on corn grain, in the pure Gers tradition.
After the Egyptians, the Greeks and Romans practiced the fattening of geese and ducks.
The fattened liver became known in Latin as "Jecur Ficatum" (liver due to figs). Foie Gras appeared for the first time on a Roman table in the 1st century BC, during a fabulous banquet reported by Horace. The Romans' enthusiasm for the fig-fed liver was such that, by the 4th century, "ficatum" ("with figs") became the appellation for the liver of all fattened animals. It would give rise to the anatomical term "Liver" a few centuries later.
In the 19th century, the development of appertization processes (preservation by sterilization through heat in a closed container) favored the emergence of canners who became large houses, which by spreading their Foie Gras worldwide, quickly made it one of the flagship dishes of French gastronomy. Since then, Foie Gras has been an integral part of France's culinary and cultural heritage.
It was during the Roman period that Foie Gras was first consumed in the "Provincia" and gradually in different parts of Roman Gaul, including the Southwest. Many populations of the Roman Empire, including our Gallo-Roman ancestors, then became specialists in this preparation. During the Middle Ages, they consumed fattened animals and their Foie Gras in various preparations. In many regional languages, words were even synonymous with force-feeding. From the 15th century onwards, maize, a particularly suitable food for geese and ducks, was brought from the New World by Christopher Columbus and its cultivation developed in this region.
In the 17th and 18th centuries, the production of fattened waterfowl was one of the bases of peasants' diet. Indeed, cooking and preserving the livers and meats in fat allowed them to build reserves, as freezers arrived much later. Paradoxically, Foie Gras was also served at the tables of kings and nobles under the Ancien Régime.
Ingredients: Duck Foie Gras (Origin Gers - France), Salt, Pepper.
Average nutritional values per 100g: Energy 2170kJ/526Kcal; Fat 54.6g of which saturated fatty acids 23g; Carbohydrates 0.026g of which sugars 0.026g; Proteins 8.41g; salt 1.11g.
Suggestions:
The whole foie gras from Gers is a choice appetizer for a festive meal, a birthday, an event, or personal pleasure throughout the year. Plan for portions of 50 grams per person. Place the jar in the refrigerator 12 hours before the meal. Unmold, gently remove the fat with the tip of a knife. Cut into thin slices with a hot blade. Arrange the foie gras simply on a plate and leave it on the table for fifteen minutes before serving, it will then be at the right temperature to reveal all its delicate flavor, aromas, and creaminess.
Our whole duck foie gras from Gers is to be enjoyed with Pacherenc, Tariquet, or Uby.
