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FAQ | Foie Gras – DR Delicacy

FAQ | Foie Gras

1a. What is Foie Gras?

Foie gras was discovered by Egyptians over 5,000 years ago. When harvesting livers from migrating geese, they learned that migrating web-footed birds gorged and stored energy in their livers before embarking on their long journeys. This is how foie gras was discovered and passed on to us.​

1b. A Cultural Heritage:

During their flight to Israel, Hebrews carry on the tradition of gavage. Jewish populations migrate towards Europe and bring along this particular technique. From 50BC, the roman empire spreads to northern Europe, and the breeding of geese accompanies its conquests. 

1c. Discovering America:

Discovering America is a true revolution for the old continent. In the late 15th century, Colons bring back corn and Muscovy ducks (two essential ingredients in Foie Gras farming methods). Today, our farmers domesticate this natural phenomenon, year-long.

2. What are the health benefits of Foie Gras?

​Foie Gras is an excellent source of essential fatty acids and vitamins. Poly-unsaturated fats (also called oleic acid) play an important role in the prevention of heart disease. Foie Gras poses no health risks whatsoever, rather provides beneficial elements that promote good health.

3. What are the benefits of Flash-Freezing technology?

Foie gras is loaded with enzymes which break down its cellular structure immediately after harvest. Its shelf life is very short when kept fresh. This is why Rougié has developed the flash-freezing process to stop this enzymatic decay of liver cells.

4. How are Grade A Foie Gras graded?

 GRADE A: This beautiful golden Foie Gras is hand selected according to its texture (firm to semi-firm) and appearance. It is ideal for searing..

5a. What is the Foie Gras preparation proccess?

- WHOLE FOIE GRAS: recipe made from one or several lobes of Foie Gras, delicately prepared and seasoned. Ex. "Torchon style" is made of whole duck Foie Gras.

- FOIE GRAS TERRINE: recipe made from an emulsion of various finely seasoned Foie Gras. 

-MOUSSE ROYALE OF FOIE GRAS: recipe made from an emulsion of various finely seasoned Foie Gras (70%) mixed with binders and seasonings. It can be sliced or used as a base for ganache, espuma, sauces and stuffings.

-MOUSSE OF FOIE GRAS: recipe made from an emulsion of various finely seasoned Foie Gras (50%) mixed with binders and seasonings. Available ''ficelle'' style it can be sliced for canapés or melted into a sauce base..

6. What is the farming process Rougie uses on the Foie Gras?

Rougié breeds Moulard ducks who are predisposed to hand-feeding. They produce the highest quality Foie Gras by domesticating the natural ability of waterfowls to gorge and store energy in their livers, before embarking on their long journeys. Each step of the growing and hand-feeding process is closely supervised, offering superior products all year long thanks to their attention to details and great concern for the caretaking of the ducks. Moderation and fostering a stressless environment are the cornerstones of this process.​

7. What is the hand-feeding duck cycle?

During the first ten weeks, our duck have permanent access to nutritious feed and water, to favour optimal growth. The next phase, also known as “pre-gavage”, lasts for two weeks and consists of fixed meal times to help develop the elasticity of the crop sac. Finally, the hand-feeding with a 100% corn diet lasting 10 to 12 days, develops the weight and fat content of the liver, a key factor for high quality Foie Gras.

8. Are the animals hand-fed throughout their life?

​No, the hand-feeding period only lasts 10 to 12 days from harvest. After 12 weeks of free-range living, they are fully grown and ready to produce Foie Gras. Ducks are fed twice a day, each meal lasting no more than 5 seconds, which comes to a total of 2 minutes in the life of a duck.