What is Foie Gras?

Foie gras is a liver of a duck or goose that has been fed by the force of feeding the animal. Although it is assumed that the origin is French, and the name is certainly a Frenchman, the process of excessive water birds for the production of greasy liver and the Foie Gras substance has been in practice for thousands of years.

It is assumed that the first types of Foie Gras could be made in Egypt and tradition was certainly transmitted in Rome. The Egyptians also fed calves in this way. As tradition spreads to Europe, it is somewhat questionable. Some culinary historians believe that Gallici has kept the peasants after the fall of the Roman Empire. Others believe that Jews living in Israel under the Roman occupation may have used this method. Recipes for Foie Gras could exist in the area surrounding Hungary and France.

There are several types of Foie Gras that can be purchased in France. Types are distinguished by the cooking process and also by the amount of liver used. Duck is oftenconsidered the production of a lower product as the liver of goose. France strictly determines how Foie Gras is marked. Foie Gras Entier is a presentation of one or two whole liver lobes and can be cooked or uncooked. Foie Gras consists of goose liver pieces. Bloc de Foie Gras is as it sounds, the pressed block of the liver that can contain duck pieces.

Most of them are familiar with the liver in Pâté. Foie Gras is often served in this form, accompanied by wine and bread. Bellington beef is covered with foie gras pâté before covering pastry or bread dough.

Technical Technique, which produces Foie Gras, has recently been under significant criticism. Ducks and geese to feed forces are often considered cruel and can cause damage to the bird's esophagus, resulting in a painful, albeit short existence. Hussy and ducks are heavily fed by a tube that pulls almost a leg (30 cm) along the interior of the neck. In this way the animal cannot refuse foodT, and although the process lasts in a minute, many believe that it is not necessary to treat animals in this way.

There has been such resistance as Foie Gras produced, that many countries adopt laws that prohibit the purchase or production of food. Even Pope Benedictine encouraged people to stop practice. Unlike other issues of animal rights, support for turbidity or stopping production intersects political lines and various forms of government.

Chicago became the first city in the US, which completely banned the import and production of Foie Gras. California proposes a ban until 2012, and New York has a similar ban on work. Countries that have completely banned the production of Foie Gras include Ireland, Argentina, Denmark, Italy, Poland and the UK. Other prohibitions are considered or in the process to become law. There is no evidence that the French forbid Foie Gras.