foie gras lomagne
Foie Gras

"Le gras", a culinary tradition

Lomagne producers invite you to visit their farms and to discover the flavour of our region. Foie-gras, confits, magrets and other specialities from ducks will delight your palate.

 

 
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History of "foie"

foie gras
TODO
  •  Centuries ago, the Egyptians and the Romans noticed that migratory geese were able to stock fat in their liver in preparation for their long-distance flights. They found the meat and liver of these geese succulent. So they started to reproduce this natural phenomenon and fatten geese with figs and cereals.  The Romans force-fed them on figs, that's why the word "ficatum" is at the origin of the word "foie" (fig).
  • In France, small, independent, traditional producers perpetuate the time-honored processing method that follows.des pratiques d'alimentation progressive.

Breeding

canard gras
  • Ducks and geese are bred in their natural state, in the open air, for 12 to 14 weeks until they reach adulthood. They are fed with maize grains generally produced in the same area by neighbouring farmers.
  • Once the breeding period is achieved, they are fed intensively for 2 weeks for ducks and 3 weeks for geese, receiving 2 to 3 maize feeds per day. Thus, their liver generates fat and becomes a 'foie gras'.

Bon appétit !

assiette foie gras
TODO
  • The Foie Gras should preferably be consumed at the beginning of meal, the moment when the palate is most sensitive. To serve it, cut the foie gras delicately, a slice being approximately 50 to   70 grams per person (100 to 130 grams as principal dish).
  • The foie gras is eated with truffles, fresh figs, grapes, red currant, cherry jam, stewed dried fruit...  Foie gras is rich on flavour and must be complimented by complex and robust wines such as a sweet white or a fruity red.

Producers Receipts

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