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The manufacture of whole duck Foie Gras is an ancestral production that goes back more than 4500 years. It developed in particular in France from the 18th century with the arrival of corn in the GERS.
Our whole foie gras from the Gers comes from a traditional breeding and force-feeding based on corn grain, in the pure Gers tradition.
In order to guarantee maximum freshness, all our products are delivered chrono-food in a refrigerated truck.
After the Egyptians, Greeks and Romans practiced fattening geese and ducks.
The fattened Liver will become in Latin "Jecur Ficatum" (the Liver due to figs). Foie Gras first appeared on a Roman table in the 1st century BC, at a fabulous banquet reported by Horace. The infatuation of the Romans for Liver fattened with figs is such that, from the 4th century, "ficatum" ("with figs") becomes the name for the Liver of all fattened animals. It will give a few centuries later the anatomical term "Liver".
In the 19th century, the development of appertization processes (preservation by heat sterilization in a closed container) favors the emergence of canners who will become great houses, which by distributing their Foies Gras throughout the world, will very quickly make it one of the jewels of French gastronomy. Since that time, 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 then gradually in different parts of Romanized Gaul, including the Southwest. Many populations of the Roman Empire, and of course our ancestors the Gallo-Romans, will then become specialists of this preparation. Then, throughout the Middle Ages, they will consume fattened animals and their Foies Gras in different preparations. In many regional languages, words will even be synonymous with force-feeding. From the 15th century, corn, a food particularly suitable for geese and ducks, is brought from the New World by Christopher Columbus and sees its cultivation develop in this region.
In the 17th and 18th centuries, the production of fatty palmipeds is one of the bases of the peasants' diet. Indeed, the cooking and preservation of Livers and meats in fat allows to constitute reserves recalling that the freezer arrived only much later. Paradoxically, the Foie Gras was also served at the tables of kings and Great of the Kingdom under the Old Regime.
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:
Whole foie gras from the Gers is a great appetizer for a holiday meal, birthday party, event or personal treat all year round. Allow for 50 gram portions per person. Place the jar in the refrigerator 12 hours before the meal. Turn out of the jar and gently remove the grease with the tip of a knife. Cut into thin slices with a hot blade. Arrange the foie gras soberly on a plate and leave on the table a quarter of an hour before serving, it will then be at the right temperature to reveal all its delicate flavor, aromas and melt.
Our whole duck foie gras from the Gers is best enjoyed with Pacherenc, Tariquet or Uby.
