How is foie gras produced ?
Migratory birds have a natural capacity to store fatty reserves in order to fly long distances. For geese and ducks, this lipid overload takes place in the liver in addition to peripheral cutaneous fattening. Observation of this phenomenon, together with species selection over thousands of years, are at the origin of foie gras. |
Rearing
After 12 to 14 weeks in free-range conditions, the adult bird is fed high quantities of food over a phased period so as to prepare it for the subsequent fattening process. Once adulthood is reached, towards the third month, it is corn-fed 2 to 3 times a day but for no more than two weeks. This way, the liver will naturally create the fats required to turn it into foie gras.
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