French foie gras is a famous French dish that has strict requirements for the selection of ingredients. French foie gras is known for its choice of famous dishes and hard-won ingredients. Goose, corn, fat and salt are selected as the food for "feeding ducks", and at least one kilogram of feed is fed every day for at least four weeks until the goose's liver becomes larger. Foie gras usually weighs 700g to 900g. In addition The color of French foie gras is also very important. Injured or damaged foie gras is not required. Only pure foie gras or duck gras is called "foie gras".
It is used to make French foie gras. There are not many geese, what are the requirements for selecting them? However, choosing qualified French foie gras is an important part of preserving foie gras. Under normal circumstances, fresh French foie gras can only be stored at a temperature of 0 to 2 degrees Celsius. Stored for 24 hours. Like caviar and truffles, foie gras is one of the three most famous dishes in the world, and it is often paired with top wines. This high-end delicacy is not cheap.
The common goose on the market also has liver, also called foie gras. Is this the legendary top delicacy? Wrong! You can’t really call it foie gras. Foie gras in high-end dishes generally costs more than 700 grams. The foie gras eaten at home usually only weighs a few dozen grams. The foie gras in high-end dishes is not the foie gras we see at home.
How do you get foie gras? Where foie gras is made, the species is technically selected, like France's top-quality Landes geese. During the first 12 weeks of life, the geese are fed more food every day. The stomach will be as hard as steel. After 12 weeks, each goose will be force-fed about 12 kilograms of corn and grains every day to completely fill its stomach. The goose is fed a meal that remains undigested for several weeks. In this way, a "fatty liver" that is 6-10 times larger than normal foie gras is completed. Common foie gras is actually a "fatty liver" in the body of live goose, which is also known as the "fatty liver" in the world due to its cruel preparation process. One of the cruelest foods.