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The production of whole foie gras from Gers, made from duck, is an ancestral craft that dates back over 4500 years. It particularly developed in France starting in the 18th century with the arrival of corn in Gers.
Our whole foie gras from Gers comes from traditional farming and feeding practices based on grain corn, in the pure Gers tradition.
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 top choice appetizer for a festive meal, a birthday, an event, or a personal treat throughout the year. Plan for portions of 50 grams per person. Place the jar in the refrigerator 12 hours before the meal. Unmold, gently de-grease with the tip of a knife. Cut into thin slices with a warm 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 melt-in-your-mouth texture.
Our whole duck foie gras from Gers should be enjoyed with Pacherenc, Tariquet, or Uby.
Marmiton has also taken a liking to our foie gras! Check out their article.
After the Egyptians, the Greeks and Romans practiced the fattening of geese and ducks.
The fattened liver became known in Latin as "Jecur Ficatum" (the liver due to figs). Foie Gras first appeared on a Roman table in the 1st century BC, during a fabulous banquet reported by Horace. The Romans' enthusiasm for fig-fattened liver was such that, by the 4th century, "ficatum" ("with figs") became the term for the liver of all fattened animals. A few centuries later, it would give rise to the anatomical term "Liver."
In the 19th century, the development of canning processes (preservation through heat sterilization in a sealed container) facilitated the emergence of canners that would become great houses, which, by distributing their Foie Gras worldwide, would quickly make it one of the hallmarks of French cuisine. 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 various parts of Romanized Gaul, including the Southwest. Many populations of the Roman Empire, and of course our ancestors the Gallo-Romans, would then become specialists in this preparation. Then, throughout the Middle Ages, they would consume fattened animals and their Foie Gras in various preparations. In many regional languages, words would even become synonymous with gavage. From the 15th century, corn, a food particularly suited to geese and ducks, was brought back from the New World by Christopher Columbus, and its cultivation began to develop in this region.
In the 17th and 18th centuries, the production of fattened waterfowl became a staple of peasant diets. Indeed, cooking and preserving livers and meats in fat allowed for the creation of reserves, a reminder that freezers only arrived much later. Paradoxically, Foie Gras was also served at the tables of kings and nobles of the kingdom during the Ancien Régime.
What is the difference between whole foie gras and foie gras block?
Whole foie gras consists of one or more whole lobes, not emulsified. It is the crème de la crème of foie gras, the real, authentic thing.
How to store foie gras after opening?
In the fridge, in its original fat, and to be consumed within 3 days (if there’s any left…).
Is this a local product?
Yes, all our livers come from our farm in Gers. No subcontracting, no exiled ducks.
Is this foie gras IGP?
Yes, we adhere to the specifications of the IGP Sud-Ouest, a guarantee of quality and origin.
Is this a product without additives
The production of whole foie gras from Gers, made from duck, is an ancestral craft that dates back over 4500 years. It particularly developed in France starting in the 18th century with the arrival of corn in Gers.
Our whole foie gras from Gers comes from traditional farming and feeding practices based on grain corn, in the pure Gers tradition.
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 top choice appetizer for a festive meal, a birthday, an event, or a personal treat throughout the year. Plan for portions of 50 grams per person. Place the jar in the refrigerator 12 hours before the meal. Unmold, gently de-grease with the tip of a knife. Cut into thin slices with a warm 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 melt-in-your-mouth texture.
Our whole duck foie gras from Gers should be enjoyed with Pacherenc, Tariquet, or Uby.
Marmiton has also taken a liking to our foie gras! Check out their article.
After the Egyptians, the Greeks and Romans practiced the fattening of geese and ducks.
The fattened liver became known in Latin as "Jecur Ficatum" (the liver due to figs). Foie Gras first appeared on a Roman table in the 1st century BC, during a fabulous banquet reported by Horace. The Romans' enthusiasm for fig-fattened liver was such that, by the 4th century, "ficatum" ("with figs") became the term for the liver of all fattened animals. A few centuries later, it would give rise to the anatomical term "Liver."
In the 19th century, the development of canning processes (preservation through heat sterilization in a sealed container) facilitated the emergence of canners that would become great houses, which, by distributing their Foie Gras worldwide, would quickly make it one of the hallmarks of French cuisine. 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 various parts of Romanized Gaul, including the Southwest. Many populations of the Roman Empire, and of course our ancestors the Gallo-Romans, would then become specialists in this preparation. Then, throughout the Middle Ages, they would consume fattened animals and their Foie Gras in various preparations. In many regional languages, words would even become synonymous with gavage. From the 15th century, corn, a food particularly suited to geese and ducks, was brought back from the New World by Christopher Columbus, and its cultivation began to develop in this region.
In the 17th and 18th centuries, the production of fattened waterfowl became a staple of peasant diets. Indeed, cooking and preserving livers and meats in fat allowed for the creation of reserves, a reminder that freezers only arrived much later. Paradoxically, Foie Gras was also served at the tables of kings and nobles of the kingdom during the Ancien Régime.
What is the difference between whole foie gras and foie gras block?
Whole foie gras consists of one or more whole lobes, not emulsified. It is the crème de la crème of foie gras, the real, authentic thing.
How to store foie gras after opening?
In the fridge, in its original fat, and to be consumed within 3 days (if there’s any left…).
Is this a local product?
Yes, all our livers come from our farm in Gers. No subcontracting, no exiled ducks.
Is this foie gras IGP?
Yes, we adhere to the specifications of the IGP Sud-Ouest, a guarantee of quality and origin.
Is this a product without additives
