A Goose Story


Goose story Foie gras

Goose story Foie gras: In Europe, northern Africa, and western Asia, the originally domesticated geese are derived from the greylag goose (Anser anser). In eastern Asia, the originally domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them.

Chinese geese

Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between the two species.

Goose story Foie gras

The domestication is of very ancient date, with archaeological evidence for domesticated geese in Egypt more than 4,000 years ago.  they are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kilograms (22 lb), compared to the maximum of 3.5 kilograms (7.7 lb) for the wild swan goose and 4.1 kilograms (9.0 lb) for the wild greylag goose.

Goose story Foie gras

This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. Although their heavyweight affects their ability to fly, most breeds of domestic geese are capable of flight.

Geese have also been strongly selected for fecundity, with females laying up to 50 eggs per year, compared to 5–12 eggs for a wild goose.



Foie gras French for “fat liver” is considered a luxury food product made of the liver of

a duck or goose that has been specially fattened. By French law,foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.

In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.

Foie gras

Goose story Foie gras

Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.In 2014, ducks accounted for 95% of foie gras production.The breeds primarily used are the Muscovy duck (Cairina moschata) (also called the Barbary duck) and the hybrid cross of a male Muscovy duck and a female Pekin duck (Anas platyrhynchos domestic) called the Mallard duck. This hybrid is sterile and is therefore sometimes referred to as a “mule” duck. Mallards are estimated to account for about 35% of all foie gras consumed in the US. About 95% of duck foiegras production from France comes from force-fed Mulards and the remaining 5% from the Muscovy duck.

Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
Fine-Dining-Indian Food Magazine – April 2017 Issue 2
Fine Dining Indian Food Magazine March 2019

Submit Your Review

Post Quality
Share on Social Media

No Comments Yet

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.