Foie gras is cultivated by force-feeding food into the oesophagus of geese.

Wild geese and ducks typically eat about a kilogram of food a day during the "fattening" period, while farmed geese and ducks have to eat much more. Humans force-feed them by inserting a 20- to 30-centimeter-long tube into their esophagus and pouring it through a funnel.

In the later stages of liver growth, they are given two to three kilograms of food a day. Especially with the help of an electric pump, it only takes a few seconds to pour in that much food. Eventually, the foie gras expands dramatically, with the largest reaching ten times the size of wild foie gras and duck liver.

Extended information:

French foie gras is usually eaten lightly sautéed over a low flame and accompanied by port wine or a dark sauce. Another way to eat foie gras is with a "special treatment", where it is mixed with other ingredients, usually cooked and cooled, then sliced and served cold, or drizzled with a sauce.

The ingredients typically added to this type of foie gras include brandy, apple brandy, port wine and truffles. De Dai's foie gras is prepared with apples as an ingredient.

The chefs at TEDA have an unwritten rule when cooking foie gras, that the chef can only turn the foie gras over once when frying it over a low flame, so as to ensure the tenderness and nutritional value of the meat.

Baidu Encyclopedia - Foie Gras