Foie gras is the healthy liver of a healthy adult duck (or goose), reared using traditional methods : one-day old birds are kept in brooder houses until they are 4 to 5 weeks old. |
As soon as they have grown a protective layer of plumage, they can circulate outside where they spend about two and a half months in a free-range environment. At the end of the rearing period, at about 12 weeks of age, the adult birds embark on a controlled phase-feeding programme. This lasts no more than 2 weeks. This allows the liver to create the fats which make it into foie gras.
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