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Foie gras (French for 'fat liver'); French: [fwa ɡʁɑ], English: /ˌfwɑːˈɡrɑː/ (listen)) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French … See more Ancient times As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and began this practice. Whether they particularly sought … See more In France, foie gras exists in different, legally defined presentations, ordered by expense: • foie gras entier ("whole foie gras"), made of one or two whole … See more Generally, French preparations of foie gras are made over low heat, as fat melts faster from the traditional goose foie gras than the duck foie gras produced in most other parts of the … See more The controversial nature of foie gras production was identified in a paper that juxtaposed the views of "foie gras production as the … See more In the 21st century, France is the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China. Approximately … See more Species, breeds and sex used Geese Traditionally, foie gras was produced from special breeds of geese. However, by 2004, geese … See more Gavage-based foie gras production is controversial due to the animal welfare consequences of the force-feeding procedure, intensive housing and husbandry, an enlarged liver and the potential for being detrimental to human health. Some … See more WebWe did this with a dream of producing premium grade, healthy and happy pastured poultry, grass fed beef, grass fed lamb, pastured pork, pastured turkey, and pastured duck … simply irresistible waco texas
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