Foıe Gras

Foie Gras Foie Gras is the food product which made of liver of a goose or duck. The name actually means 'fatty liver' in French.The original date of dish base on ancient Egyptians who notice the expand of their liver of duck when they eat too much in winter times it is now produced in many parts of world..Foie Gras is produced by methodically fattening the birds by force-feeding them specially prepared corn while limiting their activity.Fresh foie gras consists of two lobes that must be seperated,split and deveined.Good foie gras is lighter in color and more delicate in flavor than that of duck.Duck foie gras has a deeper,winy flavor and is more frequently usedthan soie gras.Fresh foie gras can be grilled, roasted, sauteed or made into pates or terrines.No matter which cooking methodis used,care must be taken not to overcook the liver.Foie gras is so high in fat that over cooking will result in the liver actually melting away.Most foie gras is pasteurized or canned and may consist of solid liver or small pieces of liver compacted to form a block.Canned foie gras mousse is also avaible ,often with truffles, which are a natural accompaniment.

Foie Gras Nutrition and Calories Chart

Serving Size 2 oz. | | % Daily Value* | Calories | 250 (220 from fat) | | Total Fat | 24g | 37%* | Saturated Fat | 7g | 33%* | Cholesterol | 210mg | 70%* | Sodium | 410mg | 17%* | Total Carbohydrate | 2g | 1% | Sugars | 1g* | | Protein | 6g* | | Vitamin A | | 530%* | Iron | | 20% |

-------------------------------------------------
Main producers
Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China. France provides more than 80% of the world foie gras production. The French production proceeds from three different areas: Alsace, the South-West region and the West region. The South-West region