French Foods - Foie Gras

Foie Gras is one of France 's most famous exports (another being truffles). The delicacy has its roots in 2500 BC Egypt when birds would store up food before migrating. The birds were much sought-after as they were a good meal (presumably much better than when the birds reached their destination all skin and bones.). The Egyptians soon learnt that they could force-feed birds and recreate the bloated livers of the migrating birds.

The fattened liver was and is to this day the most prized organ and it is this delicacy that we now know as foie gras. Most foie gras is a fattened duck or goose liver.

Today, almost all of the world's foie gras is produced in France . Foie gras can be made into a variety of dishes, the most common being paté. However, it can also be served whole. Foie gras has a very rich buttery taste and when served whole it almost melts on the tongue.

Inevitably the force feeding of birds for a delicacy is controversial. Proponents - such as tradition in action - of foie gras assert that because the birds have no gag-reflex they are under no distress and thus the farming of ducks and geese is no different from that of pigs.

Pressure groups, such as GourmetCruelty.com, disagree and believe that the birds do suffer unnecessary distress. For this reason, some countries have banned the practice of force-feeding.

Our ethos at Global Gophers is, as far as possible, to give the customer control. You tell us what you want - we don't tell you what we have for sale. Therefore we can purchase foie gras on your behalf. Because we avoid sending perishables and items requiring refrigeration we can only send you the tinned variety of foie gras - some brands have sell by dates which are in years, not months, which is always useful.

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