Secret behind the famous goose liver of French cuisine

To obtain a smooth fatty liver 10 times larger than normal, geese living in captivity, being mined, are forced to eat each day with a catheter.

From delicious delicacies in the French cuisine

Fatty liver or foie gras (Foie gras) is one of the most famous dishes in the French cuisine, made from goose liver or duck. Foie gras are like the elite in this national cuisine. The dish is fat, delicious, different from the typical goose liver or duck.

In France, on Christmas or New Year, people eat the most fat. The liver may be served with toasted bread, sliced ​​apple, salsa, and white wine (vin blanc liquoreux).

Foie gras is world famous, and is arguably the most controversial dish. This comes from the process of capturing the geese that make them obese to get the best liver.

With animal rights organizations, the production of liver really cruel. Meanwhile, in the United States or some other country, fatty liver production is illegal.

To the cruelty stemming from captivity so that the geese are obese

It originated from the ancient Egyptians around 2000 BCE, to the time of the Romans around the 1st century BC. At that time, the Romans forced the geese to eat figs to make their sweet and fat livers. Soon after, it became the emperor's aristocratic dish.

Later, the French received and renovated the dish to get the elite. From the little-known dish, Foie gras is famous throughout Europe. French emperor Louis XVI also called this "imperial dish".

It is not natural for geese to have a liver 10 times the normal size. They are kept and fed daily. One to four times a day, the geese are knocked out, stuffed with metal tubes straight into the throat. People will pump soft ground cereal (usually grated corn with a little water and cooking oil) down the stomach to fatten.

Squeezing food and being unmotivated makes the goose faten so fast. They are also more difficult to breathe because the large liver compresses into the lungs. Even geese are fractured because of too heavy body weight or esophageal injuries. Many geese become "crazy" and turn to assault, or torture themselves. According to the study results, fattened goose mortalities were 20 times higher than that of common geese.

And people use only goose liver to make Foie gras. The diseased female goose will be put into a mill, crushed into fertilizer or processed into food for dogs and cats.

It is known that France is supplying about 75% of Foie gras supply to the whole world. Estimates, on average, each Frenchman spends about 29 euros a year for Foie gras. In 2016, the French government issued a ban on the popular cooking of this summer for fear of the spread of the H5N1 virus.