Foie Gras: Frequently Asked Questions
What is foie gras?
Fonda H., no address A specialty of the Alsace and the Perigord regions of France, foie gras is goose or duck liver that has been enlarged by fattening the bird over a period of about 4 to 5 months. In Roman times, this was done by force-feeding figs to geese, but these days the birds are fattened with corn. Truffle and aspic are traditional accompaniments to foie gras, as well as thinly sliced pieces of toast. However in recent years nouvelle cuisine has paired it with such things as green leeks, scallops and pumpkin. ...
Source: www.laszlo.com
Foie Gras (pronounced “fwah grah”) means “fatty liver” in French. It is an expensive appetizer that is produced by force feeding ducks or geese two or three times daily through a pipe shoved down their throats. The force-feeding can cause painful bruising, lacerations, sores, and even organ rupture. Due to this unhealthy and unnatural diet, the birds’ livers can swell up to ten times their normal size and become diseased (a medical condition called “hepatic lipidosis”), and cease to function properly. ...
Source: www.nofoiegras.org
Foie Gras (pronounced “fwah grah”) means “fatty liver” in French. It is an expensive appetizer that is produced by force-feeding ducks or geese two or three times daily through a pipe shoved down their throats. The force-feeding can cause painful bruising, lacerations, sores, and tearing of the birds' throats. Due to this unhealthy and unnatural diet, the birds’ livers can swell up to ten times their normal size and become diseased (a medical condition called “hepatic lipidosis”), and cease to function properly. ...
Source: www.nofoiegras.org
Does Luv-A-Duck produce foie gras?
No it is illegal to produce foie gras in Australia. However Luv-a-Duck livers are plump and large and full of flavour.
Source: www.luvaduck.com.au
Why go after foie gras and not other farming practices?
Unlike other food items, it is not possible to produce foie gras without engaging in animal cruelty and creating a pathological state in the animals. Force-feeding birds to make foie gras blatantly violates our society’s belief that animals deserve to be treated with compassion and respect. Indeed, a Zogby poll conducted in September 2005 revealed 79 percent of likely voters in Illinois agree that foie gras production should be outlawed.
Source: www.nofoiegras.org
What additives are present in the foie gras?
Salt, pepper & either port or almognac are sparingly added in order to maintain the products' original purity.
Source: www.sendcaviar.com
What is the shelf life of foie gras?
Our preserved foie gras will age just like fine wines, kept in a dry place, the tin of liver keeps for many years without any problem. Its contents improve with age. However, since we use products from various gourmet houses, please read the directions for storage carefully and store accordingly.
Source: www.sendcaviar.com
Puis-je surgeler du foie gras ?
Oui, mais veillez ensuite à l'intégrer dans une préparation, comme une sauce par exemple. Evitez cependant de surgeler de trop grandes quantités car le foie gras ne se surgèle pas bien, vu qu'il contient beaucoup de graisse.
Source: www.colruyt.be
What wines shall I serve with foie gras ?
People prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. If you prefer stronger wines, more invigorating flavors, then use , Bordeaux, Madiran or Cahors which "scrape" the palette a little & offer a pleasant contrast to the foie gras.
Source: www.sendcaviar.com
Shouldn’t foie gras consumption be a personal choice and not regulated?
As a society we prohibit behavior that is considered to be outside the bounds of acceptable conduct. Our culture does not condone the torture of defenseless individuals and we enact laws, such as preventing the sale of foie gras, to prohibit animal cruelty. Laws are a reflection of our culture; they define our values and set forth the standards of behavior in a civilized society. To date, more than a dozen countries, the state of California, and the city of Chicago have enacted laws to prevent foie gras cruelty.
Source: www.nofoiegras.org
As a society we prohibit behavior that is considered to be outside the bounds of acceptable conduct. Our culture does not condone the torture of defenseless individuals and we enact laws, such as preventing the sale of foie gras, to prohibit animal cruelty. Laws are a reflection of our culture; they define our values and set forth the standards of behavior in a civilized society. To date, more than a dozen countries, the state of California, have enacted laws to prevent foie gras cruelty. ...
Source: www.nofoiegras.org
With all the problems in the world, why focus on foie gras?
Nobody needs foie gras. It’s only eaten by a few people, and its production and consumption represent egregious, gratuitous cruelty. Prohibiting the sale of this inhumane product reflects and upholds our society’s values. It is sadly ironic that in the face of vast hunger around our globe, foie gras producers force-feed animals until the brink of death to produce an expensive delicacy for the few who can afford it.
Source: www.nofoiegras.org
What is the taste difference between Duck and Goose Foie gras?
The goose liver combines sweetness & delicacy; duck liver generally offers more flavor & character.
Source: www.sendcaviar.com
Without foie gras, won’t chefs be limited in their ability to create gourmet foods?
Of course not. Any accomplished chef could easily work from a vast array of foods to create gourmet delicacies without using foie gras, a diseased product from a tortured duck or goose.
Source: www.nofoiegras.org
who is working to ban the sale of foie gras?
Humane organizations and citizens across the United States and around the world are actively working to prevent the cruel force-feeding of birds to make foie gras. These efforts are supported by veterinarians, ethicists, religious, political, and business leaders, including restaurant chefs and farmers.
Source: www.nofoiegras.org
Wait, I love foie gras! How can I have some?
First let me welcome you to the realm of the truly enlightened. Second, let Siobhan know ASAP. Really. She needs to order enough for those who want it.
Source: joelandsiobhan.com
Is all foie gras made in this way? Isn't there another way of producing it but without the cruelty?
No. There is so-called 'ethical' foie gras from farms like Pateria de Sousa. We are not fooled by the 'Spanish' method of enlarging the livers of these unfortunate animals. If a liver swells to 'only' seven times its normal size (versus ten times, using traditonal gavage), the liver would still press hard against the lungs, making breathing difficult. Having not visited the Spanish farm in person, we cannot be certain that some 'cheating' doesn't take place (i.e. occasional force feeding, towards the end of the process). ...
Source: www.paul-blanchard.info
· Puis-je emporter de la nourriture (fromages, foie gras, pâtés, etc...) ?
→ Les produits alimentaires de consistance pâteuse ne sont pas autorisés en cabine. Exemple, les pâtes à tartiner, saucisson à cuire, pâtés, yaourt, miel, fromage à pate molle ... Les boites de conserve quelque soit leur contenu ne peuvent être sondées ou ouvertes. Elles devront donc être retirées au Poste d'Inspection Filtrage. En revanche les produits régionaux, bien identifiés, comme le fois gras sous plastique ou en bocal sont acceptés.
Source: www.lyon.aeroport.fr
Don’t foie gras producers say that force-feeding is humane and mimics the natural over-eating that occurs in wild ducks and geese who are storing energy before migrating?
There is nothing natural about forcing a large, inflexible tube down a bird’s esophagus and pumping in enormous amounts of nutritionally incomplete gruel. Migratory birds may store extra fat for long journeys, but they would never self-induce liver disease or ten-fold expansion of this organ. If they did, they would not be able to lift off the ground, let alone fly, if their livers were expanded in this way. ...
Source: www.nofoiegras.org
