Foie Gras

Foie gras is the French term for fatty liver. Foie gras is a delicacy that dates back to ancient Egypt where the concept of force feeding poultry was developed after observing the voracious eating habits of migrating birds.

Traditionally foie gras is produced by means of force feeding, or gavage. Most birds possess throats that are capable of dilating and expanding, enabling them to consume large amounts of food, which is held in the esophagus pending digestion. Force feeding is done by inserting a large tube into the esophagus. The animals are then confined to a small area that restricts their movement so they are able to increase in weight and size. This practice can result in a fattened liver 10 to 12 times its normal size. The birds are fed several times per day over a period of two to five weeks. Water fowl take best to gavage because they lack the gag reflex present in other birds.