There is a lot of debate in France about the practise of producing Foie Gras by force feeding Maize to Ducks or Geese.
The name Foie Gras actually means 'fatty liver' and it is naturally occurring in migratory birds.
The Egyptians and Romans noticed that birds which migrated to winter feeding grounds gorged themselves before leaving in order to build up huge reserves of fat to sustain them over the thousands of miles they had to cover.
Birds kept in captivity and therefore without the need to fly away for the winter lose this instinct so it is therefore necessary to intervene. Birds are force fed with Maize over a two week period. Manually this is done with a jug and a funnel but on commercial farms they have a machine not unlike a dispenser a barman would use to put lemonade into your glass at the bar.
For the squeamish this looks like an unpleasant thing to do but there is no evidence to suggest the birds suffer in any way. Ducks and Geese do not have a stomach but a gizzard and with no obstructions in the neck the food is quickly consumed.
Once the bird is killed, every part of the bird is used and its meat turned into Paté, terrine's and the wonderful Confit.
If you are a guest at a French table you will possibly be served the head of the bird.
The Foie Gras, the caviar of Patés is a truly unique taste and if you visit the region then something you really should try.
Here at Jean Blanc we are within a 30 minute drive of Monbazillac which produced the sweet desert wine and a glass of this with the Foie Gras and a slice of toast with perhaps a small garnish of lettuce and a dribble of Walnut oil makes for a wonderful starter of even just lunch in its self.
There are numerous farms which you can visit and watch the feeding and try the various products or you can visit the Musee de Foie Gras to see the history.
