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In order to ensure maximum freshness, all our products are delivered in chrono-food in a refrigerated truck. Did you know? After the Egyptians, Greeks, and Romans practiced the fattening of geese and ducks. The fattened liver became known in Latin as "Jecur Ficatum" (the liver made from 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 term for the liver of all fattened animals. It would later give rise to the anatomical term "liver." In the 19th century, the development of canning processes (preservation by sterilization with heat in a closed container) favored the emergence of canners who became large houses, spreading their Foie Gras worldwide and quickly making it one of the flagship products of French gastronomy. Since then, Foie Gras has been an integral part of France's culinary and cultural heritage. France, a welcoming land for the food of kings: 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, and of course our Gallo-Roman ancestors, became specialists in this preparation. Then, throughout the Middle Ages, they consumed fattened animals and their Foie Gras in various preparations. In many regional languages, words even became synonymous with force-feeding. Starting in the 15th century, corn, a food particularly suitable 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 poultry was a staple of peasant food. Indeed, cooking and preserving livers and meats in fat allowed for reserves, reminding us that 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 duck Foie Gras from Gers is a choice starter for a festive meal, a birthday, an event, or personal pleasure throughout the year. Plan for 50 grams per person. Place the jar in the refrigerator 12 hours before the meal. Unmold, gently remove excess fat with the tip of a knife. Cut into thin slices with a warm blade. Serve 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 melt-in-your-mouth texture. Our whole duck Foie Gras from Gers is best enjoyed with Pacherenc, Tariquet, or Uby.