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Why is Foie Gras So Big?

Foie gras (French: Foie gras) is a delicacy made from the liver of the duck family goose.

French cuisine, which plays an important role in modern European cuisine, is often used as the blueprint for serving and menu combinations in first-class restaurants and hotels. Among French cuisine, the world’s three major cuisines is French pan-fried foie gras .

Foie gras typically weighs 600 to 900 grams, although some foie gras from Toulouse and Strasbourg are said to weigh 2 kilograms. Not many geese are used for foie gras, and they have to be large enough to make a foie gras that is heavy enough. In addition to the weight, the color of the foie gras is also important, injured or damaged foie gras is not used.

Only pure goose or duck liver can be sold as “Foie Gras,” which means “fatty” in French.

Foie gras is a type of liver taken from overfed geese. Europeans rank foie gras with caviar and truffle as “the world’s top three delicacies”.

” If you don’t eat French foie gras (Foie Gras), you have never eaten French food . If you don’t understand French foie gras, you are not an authentic ‘foodie'”, which shows the status of foie gras in French cuisine.

In order to get delicious and fat foie gras, French farmers feed the geese with special corn feed every day to make the foie gras bigger and fatter. Foie gras is most famously produced in Perigord, southern France. The best foie gras is fat and thin, the texture is fine and even, the color is pink, and it has a light chestnut aroma, and the balanced and elegant aroma continues.

The most classic pairing of French foie gras is Sauternes. Sauternes noble rot sweet white wine is full-bodied, high in sweetness and complex in flavor, which complements the plump and plump goose.

The first people to know how to cook the delicacy of fried foie gras were probably the Romans more than 2,000 years ago. Later, in the period of Louis XVI of France, foie gras was deeply loved after being tribute to the French court, and since then it has become a delicacy widely adopted by the court. The status of top cuisine.

Since foie gras can be regarded as the world’s top delicacy, the feeding process of goose has its own unique characteristics. For 14 weeks after hatching, the geese are kept outdoors to provide a natural environment, so that the immunity of the geese can be greatly strengthened. After 14 weeks, the breeders began to force-feed the geese with specially prepared corn 3 times a day for 4 weeks.

To avoid stress or even death during the force-feeding process, all geese will be fed one-on-one with constant petting or listening to music to help them swallow and soothe their emotions. That is why the price of foie gras is so expensive, because labor has almost taken up most of the cost.

Foie gras is Foie Gras in French, and frying is Saute, so if you see “Foie Gras Saute” in the appetizer in a French restaurant, it is French pan-fried foie gras. When tasting the pan-fried foie gras, it is most suitable to be paired with a sauce boiled in sweet wine, or fried with dried figs.

Deda’s foie gras is made with apples as ingredients. Apple is a commonly used ingredient in Western food, used to remove the greasy in Western food, after special treatment, the apple will emit a special fragrance, sour and sweet.

Cooking skills such a delicate foie gras requires a lot of cooking skills for chefs, and mastering the heat is a big test. Chef De Da has an unwritten rule when cooking foie gras. When frying foie gras on a small fire, the chef can only turn the foie gras once, which fully guarantees the freshness and tenderness of the meat.

The charm of foie gras is that it is a delicacy, and it is just a “delicious” food . The cruelty of the production process and the nutritional “deficiencies” will not affect its “deliciousness”. Likewise, its deliciousness does not reduce the cruelty of the production process, nor does it make it “very rich in nutrition and special effects.”

The production cost of foie gras is high, and naturally it cannot be used as daily food. Even if the French consume almost 80 percent of the world’s production, on average each person eats it less than a few times a year. If a food can only be eaten once in a while, it doesn’t make much sense whether it is a “nutritional holy product” or a “junk food.”