Clos du Marquis Traiteur

Caille Farcie

Foie Gras

Crème Bruleé au Foie Gras

Short history of Foie Gras
Foie Gras has been in existance for a long time. The Egyptians specially fattened many birds including Geese and Ducks as early as 2500BC. The first European account is from the 5th century BC Greek poet Cratinus: but it wasn't until the Roman period that foie gras is mentioned as a distinct food.

ALL 'factory farming' is cruel and factory farmed foie gras is as cruel as factory farmed chickens, veal and pigs; but like all these there are two ways to farm. Either the loathesome factory way or the acceptable free range method. All our livers come from free range ducks.
The ducks which are a Muscovy cross are larger than the normal domestic variety and are reared completely freerange at very small farms in France for 6 months. They are then brought in in small groups of say 10 into large pens or stables on fresh straw. They are fed a set amount of softened corn everyday (Gavage) which is massaged slowly down the throat.
The duck goes through no trauma at all and after receiving the set amount it is put down and it goes off and has a drink and 9 times out of 10 waddles back for some more food (which it is not given).

The duck has two gullets so that it can store food to carry back to its young. It is also very greedy, especially in the autumn when migration time comes. I can honestly say that I have never seen a duck in distress during the gavage. The ducks are killed very humanely on the farm so there is no travelling or smell of blood, unlike in the UK where I am told that the average journey to the slaughterhouse is 200 miles in great discomfort. No-one who reads the list of by products below can believe that the duck are just reared for their livers.
By-Products
Magret de Canard (duck breasts)
Confit de Canard (preserved duck using the legs)
Gesier (confit using the gizzard)
Rillettes (paté)
Duck Fat
Down for pillows

The French say that they use everything except the Quack!!

Jeremy Wagg