2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Migratory geese were first domesticated for consumption in ancient Egypt. They fed mainly on figs. Gradually, their migration to the north led to the natural spread of these fattened species. Thus, the whole Mediterranean recognized the new culinary delicacy - goose liver.
The great interest makes Europe a permanent producer of poultry products. At the end of the 19th century, France already had announced standards for poultry farming methods.
When corn arrived with Columbus, the French began fattening geese with corn porridge. Since then, the taste of their liver from good has become incomparable.
In France goose liver is called "Foie gras", i.e. - fatty liver. It is there that the largest production of this exquisite delicacy is concentrated. Nowadays, not only geese and ducks are raised for the liver, but also chickens and roosters. However, the French name foie gras refers only to the goose and duck product.
Goose liver is prepared for specific fattening, the so-called "suffocation". It is a human-led meal with corn or corn porridge. It is placed in a tube passed to the goose's esophagus, which reaches its stomach.
It is the way of this feeding and exploitation that seriously worries many animal protection organizations. Some believe that the process is violent, but veterinarians explain that the goose can stay that long because the tube does not interfere with breathing.
With this diet for 2-3 weeks the liver increases almost five times more than normal and at some point stops functioning completely. Thus, each bird gives about 700 g of liver. The rest of the meat is used like that of the usual pizza.
In our country, as in many countries, goose liver is the taste of luxury. It can be found only in luxury restaurants, at a high price. It can often be found in large chain stores, and the price is again quite high.
However, at least once in your life, everyone should enjoy this unique taste that delights the senses.
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Amazing Recipes With Goose Liver
Goose liver , also known as foie gras, is a major delicacy in French cuisine. The classic foie gras is prepared from 800 grams of goose liver, salt and pepper to taste, a glass of cognac and truffles. Grind the goose liver, add salt, pepper and cognac, stir the mixture and leave overnight in the refrigerator.
How To Cook Goose Liver?
Goose liver is a tasty and dietary product that contains many vitamins and useful trace elements. Goose liver dishes are very nutritious and have a rich characteristic taste. One of the most exquisite specialties with goose liver is known by the name foie gras .
Goose Liver
Goose liver , also known as foie gras, is obtained from the liver of geese and ducks, with goose being obtained in smaller quantities than duck. Goose liver is a cult delicacy that is a real delight for the senses. Along with the unique truffles and black caviar, goose liver ranks among the most exquisite delicacies of all times and peoples.
History Of Cooking With Goose Liver
Even the ancient Egyptians knew how delicious goose liver is. They noticed that if the wild geese overeat, their livers would become larger, greasy and tender in taste, and most importantly, very tasty. Over time, the geese became domestic and began to feed them specifically to enlarge their livers.
Armagnac - A Symbol Of Luxury And Good Taste
Armagnac is considered a traditional French drink, but historically it is closely related to three cultures. Vineyards in France were planted by the Romans, the Celts brought oak barrels, and the Arabs invented distillation. The drink was first made in the French province of Gascony, and the first prototype of the modern drink began to be sold freely in 1461.
