The Alsatian goose (French : oie d'Alsace), is a breed of goose developed in the French region of Alsace. [1] A small breed, this goose was developed to grow a large and fatty liver for foie gras production. [2]
The Alsatian goose (French : oie d'Alsace), is a breed of goose developed in the French region of Alsace. [1] A small breed, this goose was developed to grow a large and fatty liver for foie gras production. [2]
Geese selected for this purpose have shorter legs and wider bodies. This body form allows the development of internal organs, particularly the liver. Geese whose livers are not deemed usable for foie gras are slaughtered for their meat.
Poultry are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers. The practice of raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes. The term also includes waterfowls of the family Anatidae but does not include wild birds hunted for food known as game or quarry.
Foie gras ; French:[fwaɡʁɑ], ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage.
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
The Roman goose is an Italian breed of domestic goose. It is said to be one of the oldest breeds of goose, bred more than 2000 years ago and originally sacred to the goddess Juno.
Choucroute garnie is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
"Pâté de Foie Gras" is a 1956 science fiction short story by American writer Isaac Asimov, originally published by Astounding Science Fiction.
A domestic goose is a goose that humans have domesticated and kept for their meat, eggs, or down feathers, or as companion animals. Domestic geese have been derived through selective breeding from the wild greylag goose and swan goose.
Pressed duck is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent. It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."
The Toulouse is a French breed of large domestic goose, originally from the area of Toulouse in south-western France. Two types are recognised: a heavy industrial type with dewlaps, the French: Oie de Toulouse à bavette; and a slightly lighter agricultural type without dewlaps, the French: Oie de Toulouse sans bavette. Both types are large, with weights of up to 9 kg. Birds bred in the United Kingdom and United States exclusively for showing may be still larger, and have a somewhat different conformation.
The liver of mammals, fowl, and fish is commonly eaten as food by humans. Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries.
The production of foie gras involves the controversial force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically. The feed, usually corn boiled with fat, deposits large amounts of fat in the liver, thereby producing the fatty consistency sought by some gastronomes.
Pilgrim geese is a breed of domestic goose. They are considered to be a relatively quiet, lightweight and medium-sized breed. The pilgrim goose is a rare and critically endangered species according to the American Livestock Breeds Conservancy (ALBC) and was officially entered into the American Poultry Association's Standard of Perfection in 1939. Generally, they can live for 15 to 25 years. In most breeds of geese, males and females are indistinguishable from one another; however, the pilgrim goose is well known for its auto-sexing trait. Males are characterised by white feathers while the females have grey. This sexual dimorphism makes pilgrim geese desirable for breeding as the sexes are easily determined. Their commercial use is primarily limited to the United States where they are bred for eggs and meat. They are known to grow relatively fast and are easy to handle.
Jack O'Shea's is an Irish butcher located in London, selling organic fresh meat. The chain was formerly located in Selfridges, but had its contract terminated in 2012 after breaking the store's ethical code on selling foie gras.
The Shetland goose is a breed of domestic geese that originates in the Shetland Islands of Scotland. Like the other breeds of livestock native to the islands, the Shetland goose is small in stature, generally weighing between 12 and 14 pounds. They are very hardy and exceptionally good foragers, and are able to largely sustain themselves through grazing.
The mulard is a hybrid between two different genera of domestic duck: the domestic Muscovy duck and the domestic duck, derived from the wild mallard. American Pekins and other domestic ducks are most commonly used to breed mulards due to the breed's high meat production. Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. While it is possible to produce mulards naturally, artificial insemination is used more often with greater success.
Eduardo Sousa Holm is a Spanish farmer who makes goose foie gras without gavage, at his farm in Extremadura. Chef Dan Barber described his experience of Sousa's farm in his book, The Third Plate, and at a TED presentation in 2008. on the radio show This American Life in 2011.
Danish landrace goose, or Danish goose, is a landrace variety of goose native to Denmark.
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
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