What is it about Foie Gras

On the show they were making a dish using Foie Gras, and this is what I just want to give a few facts on, as opinion is still divided on this topic.

Foie Gras in English means, “Fat liver”. It is made from the liver of a duck or goose that has been fattened, this process is called “gavage” i.e. force-feeding.  This practice is thought to have originated in ancient Egypt, and this is where the problem comes in, as the process of force-feeding the birds is a controversial issue.

The correct method is to force-feed the bird just until the point of death, which is when the bird is slaughtered.

According to wikipedia- Fattened liver can be produced by alternative methods without gavage, and this is referred to either as “fatty goose liver” or as foie gras (outside France), though it does not conform to the French legal definition, and there is debate about the quality of the liver produced. This method involves timing the slaughter to coincide with the winter migration, when livers are naturally fattened. This has only recently been produced commercially, and is a very small fraction of the market. While force-feeding is required to meet the French legal definition of “foie gras”, producers outside of France do not always force feed birds in order to produce fattened livers that they consider to be foie gras, instead allowing them to eat freely, termed ad libitum.

Click on this table below to see the main producers of foie gras

I just want to let you know that I am staying neutral on this matter. Yes I do have an opinion but I would rather keep it to myself, all I am trying to do here is just show you why so many people object and choose not to eat foie gras because of the cruel method of producing the foie gras.