Figs, millet, sesame, pot herbs and maize: all successively involved in the Foie Gras production

After the Egyptians, the Greeks and the Romans continued goose and duck fattening.

The word liver (foie in French) comes from the Roman population, who used to eat fattened geese liver with figs: ficatum.

Additional documents dating from the 12th century reveal “the secret of fattening duck livers with grilled sesame dough rolls and pot herbs or vegetables”.

In Europe and especially in France, there are several written agribusiness documents concerning the fattening approach, written at the end of the 14th century.

In the 18th century, the approach significantly improved and millet was replaced by maize.

Preserving food in goose or duck fat was a very convenient way to stock meat over several months. Widely used in the countryside, this approach was essential for preserving meat given that the modern-day freezer was still some way off!

Goose and duck fattening presented a dual objective: foie gras production, very well appreciated for its taste and fineness, and fat substance production, useful for preserving food.

In the past, livestock farmers used to select male ducks from among their animal livestock that tended to develop the largest livers.

The ducks’ ability to fatten well and in significant quantities was considered as a sign of good health and a promise of quality reproduction.