Geese and duck fattening originates from the observation of the natural tendency of these birds to eat more than usual before their long migrations. As a matter of facts the weight of some migrating birds can increase by half during this time period! From the North to the South in winter and from South to North in summer, geese and ducks “make provisions” before reaching the sky and facing the potential stress of weather conditions…

Stock breeding expansion and web-footed bird fattening development have always oscillated between a culinary art and essential human needs. The fat which is produced by ducks and geese was, indeed, a way for farmers to have food all year long; and, because it could easily be preserved (confisage), farmers had a way to store food in case of a shortage.

After discovering the delicious taste of wild geese foie gras when these birds spent the winter in the region of Sumer, situated between the Tigris and Euphrates Rivers (in Mesopotamia, geese at Nineveh are still featured on mural ornaments) or close to the Nile Delta, our ancestors were eager to know more about it… With an appreciation for food and a genuine curiosity about this outstanding and delicious liver, Egyptians (among other populations) decided to observe the behaviour of migrating birds. Their patience was rewarded when they understood that geese were building up energy reserves to prepare for their long migration trip and fattened themselves, significantly more than usual…

Eventually, Egyptians and neighbouring populations realised that geese created the “Foie Gras” when they accumulated fat in their liver – a genuine boost for their long journey!

Keenly observant, Egyptians were one of the first populations to fatten several kind of birds and to feed them abundantly, reproducing the natural behaviour of migrating birds.

Technique followed, where each population used its own available local resources.

In France, the web-footed bird fattening approach significantly improved when maize was introduced in the Southwest region during the 18th century.

Before advanced selective techniques were introduced, stockbreeders used to select male ducks among all fattened birds according to their fattening potential. Then, the chosen animals were released for reproduction purposes.