Foie gras ... Traditional French delicacy, which is eaten by true gourmets and connoisseurs of luxurious taste. Fatty liver (namely, as translated "foie gras" from French), makes the nostrils flutter, leads the salivary glands into a frenzied arousal. And even expensive sotern, which is mistakenly ordered to a delicacy, is forced to wait patiently for its turn. Curiously, what percentage of admiring foie gras knows the whole truth about the way this oily, oily, amazing liver is produced? But in fact the human vices have really concentrated in it, perhaps, that is why it is so attractive. However, questions of conscience are a delicate and personal matter. But about some technical aspects of the process of talking is still worth it.
About the long history that underlies the formation of this French tradition, you can write a book that will abound with historical personalities, geographical and biological prerequisites, culinary variations on the theme and so on.
A short version of the chronicle is as follows. Someone once noticed that geese feed intensively before going on a long flight to warmer regions. Having gutted this fatted bird, some of its organs seemed to the curious amazing to the taste. And the fat hypertrophied liver of the goose (duck) has become the national treasure of France. But how does it really happen? What is hidden behind these exquisite jars with bows, miniature toasts and intricate delights of the best cooks? Cynical, willful violence, amazing imagination of even the most stagnant pragmatists.
Foie-gras is a legal, blatant cruelty. During the first four weeks the chicks live quite a healthy full life, grow stronger, spread their wings. The second phase is an intensified diet in which a child of nature grows into an adult. And exactly from this moment comes the hour of "X" - geese (or ducks) are almost immobilized, for this they are put in extremely narrow barred cells, forcible feeding begins. This stage is called elegantly - "gavage", but in practice a tube is inserted in the throat of the bird through which the feed (usually corn) is stuffed to the top. This "stuffing" is carried out at least 3-4 times a day, due to which the liver of the goose (or ducks) painfully grows and grows fat. In the fourth stage, the bird, of course, is killed, its belly splits, and the desired liver is extracted. However, no, the photographs show that it just falls out of the bondage of the fattened goose flesh.
And some Hungarian farms practice the excision of the liver in a living way. Probably, the taste qualities of this foie gras are even more refined - the suffering of the birds adds a finishing piquant note. The weight of this extracted by-product is 800-900 grams, which is 10 times larger than the usual sizes.
Fu-gras is banned in several European countries (Switzerland, Great Britain, Czech Republic, Denmark, etc.), in some American states. French celebrities have repeatedly stated that this tradition has no right to exist. However, the foie gras not only has not disappeared from the shelves and from the menu, but is increasingly being cultivated. Producers argue that the birdies quite well feel themselves - well fed, satisfied. However, one should only look once at these "happy" eyes of geese, which are corned and encased in close "friendly embrace" cells ...
By the way, the educational program: the liver - foie gras, the fish - fugu (that's still the food!).