Spent some time recently in the South of France – they should call it Duck Country.
Visited a Foie Gras producer to try and get to the bottom of how I feel about eating this super tasty stuff – unfortunately it turned out that we were there at the wrong time of year: the Gavache over, the butchering done. All of the duck in the area was canned up and ready to eat, so we will have to go back again… We had a really good chat with the producer who talked about how none of the duck was wasted, the whole bird was used for different products.
It’s all about the Gavage…
In an nutshell, the Gavage (force feeding of corn / nuts) is the thing that seems to be the sticking point – generally the birds are free range and have a happy life up until the month or so of Gavage. The birds are then dispatched, butchered, and canned up.
After a bit of reading when getting back home to Cornwall, I found that I cant shake to connection between this tasty snack and the reality of its production. Happy to throw a couple of duck breasts on the BBQ though…!