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Photographer's Note

This guy was selling Foie gras de canard one of the provinces delights
Believe me it is not healthy but its one of the best thing to eat when you are there

This shot was taken in the Wednesday market in Saint-Remy-de-Provence
Every week till 13:00
A very good market if you in the area

foie gras
The Gourmet Food Store offers a wide variety of foie gras. Whether you crave Block de Foie Gras, Pate de Foie Gras, Mousse of Foie Gras, Terrine of Foie Gras, Duck Foie Gras, Goose Foie Gras or any other type, Gourmet Food Store has it here for you.



What is Foie Gras?
Foie gras is the fattened liver of a goose or duck. When it comes from a duck it’s called Foie Gras de Canard ( duck foie gras ). If it originates from a goose is called Foie Gras d'Oie ( goose foie gras ). These days the duck variety is more widespread than goose variety. The goose variety is rarer because the fattening process is far more difficult and expensive.




In the wild, geese and ducks (waterfowl) naturally fatten themselves twice a year in order to fly from north to south and vice versa. Knowing this foie gras producers use their knowledge of the waterfowl’s yearly cycle to manage the fattening process for optimum results. During the fattening process, the waterfowl are mostly fed corn. In France, they are only fed corn. In America, they are mostly fed corn, but there is also a little bit of soybean added to their diet. The French and Americans also differ in the liver removal process. The French remove the liver immediately after the duck or goose has died. Americans freeze the duck or goose for 24 hours then they remove the liver.


One way of making the duck liver you can find here

http://www.the-golden-egg.com/dir_rec/rec_dgg_0004.html

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Additional Photos by ishai gonda (ishai) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 643 W: 100 N: 308] (4097)
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