2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the first working week of 2015, a court in California lifted the ban on the sale of goose liver, according to Agence France-Presse. In 2012, California banned the restaurant from offering this delicacy.
All restaurants that have decided to ignore the ban and offer goose liver for the past two and a half years have been threatened with a $ 1,000 fine. The reason for the authorities' final measure was that the geese were not kept humanely.
Geese raised for the liver are placed in cages where they have no ability to move, cannot spread their wings and stand on their feet. The only possibility for the bird is to stretch forward and drink water.
According to data, the amount of food they give to geese exceeds three times the normal portion of birds. Conservationists believe that such animal care is more of a torture - especially since it is possible to produce a delicacy in the normal breeding of birds.
However, geese are not raised normally because it is claimed that in free-living geese, the liver does not have the necessary oil structure.
Goose liver is considered a real delicacy, along with truffles and black caviar. The bird's liver enlarges almost five times its normal size in just about twenty days, after which it stops functioning.
As early as 2012, when the court banned the use of goose liver in restaurants, many restaurateurs did not agree with the final measure.
Therefore, even after the lifting of this ban, restaurant owners plan to immediately include the delicacy in their menus.
The fact that goose liver can be on the menu again is defined by restaurant owners as the greatest way to start the new year for the restaurant business.
This is the opinion of Sean Cheyne, who has his own restaurant - he says that he will include his menu in the goose liver as soon as possible.
In France, the delicacy is called fatty liver or Foie gras - the French are among the main producers of goose liver in the world.
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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.
Goose Liver - The Taste Of Luxury
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.
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.
