FACULTY OF HOTEL AND TOURISM MANAGEMENT

UiTM PULAU PINANG

FOOD STUDIES
(HTC160)

FOIE GRAS

PREPARED BY:

1. NUR ALYA WAFA BINTI MUSTAFFA

2020833434

2. NURUL DIANAH BINTI MUSTAFA KAMAL

2020491474

GROUP : PHM1151E1

PREPARED FOR:

CHEF SYARIFAH ATIFAH BINTI SYED HAMZAH

SUBMISSION DATE:

06/01/2021
 ACKNOWLEDGEMENT

First of all, we would like to thank Allah SWT as we finally able to finish this assignment
that have been given by our lecturer, Madam Syarifah Atifah Syed Hamzah. She gave us moral
support and guided in different matters regarding topic. She had been very patient while
suggesting us the outlines.

We were feeling grateful because we have managed to complete this assignment within
the time that given by Madam Syarifah Atifah Syed Hamzah.

We would like to express deeper appreciation to all those who provided us the possibility
to complete this assignment. Thank you to our beloved friends and family because they gave us
many helpful comments which helped a lot in preparing this assignment.
 TABLE OF CONTENT

CHAPTER 1
INTRODUCTION TO FOIE GRAS ...............................................................................................
- OVERVIEW ON FOIE GRAS .......................................................................................... 1

CHAPTER 2
CHARACTERISTICS OF FOIE GRAS .........................................................................................
- QUALITY AND CHARACTERISTICS ............................................................................ 5

CHAPTER 3
CONCLUSION ........................................................................................................................................... 9

REFERENCES ....................................................................................................................... .10

 CHAPTER 1: INTRODUCTION TO FOIE GRAS

Foie Gras is literally the liver of a duck or goose which is called ‘fatty liver’ in French. The
history of the Foie Gras begins when the ancient Egyptians hunted ducks and geese migrating in
the waters of the Nile River. During that time, they discovered the secret of delicacies. Usually,
these geese will eat food in large quantities in the winter which causes them to have extra calories
produced in their liver and skin as fat and this causes their liver to expand. So, with that, the
Egyptians began to eat their hearts and use it as fuel during the journey.

They took advantage of the winter migration geese in the Nile River and tame it earlier.
There were ancient drawings show that Egyptian farmers forcibly fed geese, pictorial evidence
from the early origins of Foie Gras production. Geese have been described in tomb paintings as
an important part of daily life, diet and medicine such as the goose fat is used for balm. There
were also geese associated with the god Amon, which the geese raised by the temple for
sacrificial offerings and for foods. By the first century BC, figs were foods that forced by the
Romans for geese to make Foie Gras rich and sweet where it became a delicacy and a precious
eaten by emperors and noble men.

However, in the middle ages, Foie Gras disappeared from the view because it was
believed that only the Jews knew the secret recipe, as it was one of the few types of meat that
was not restricted by their religion. In the necropolis of Saqqara around 2500 BC, there were
drawings showed the power of eating it and the Egyptians appreciating meet, fat and liver of
geese.

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 PRICE

Generally, Foie Gras is indeed expensive in the industry despite its small pieces of meat
served to customers because it is practically an icon of aristocratic eating. Foie Gras is not just a
goose liver but fatty liver from geese fertilized on fat-producing foods before slaughter. This gives
the Foie Gras flavor enriching its taste and texture almost like butter.

Besides, the price of Foie Gras varies depending on the origin of the animal whether it is
goose or duck because goose is more expensive than duck as well as its manufacturing process.
The labor costs are compounded by limited supply of fatty livers which makes Foie Gras very
expensive and generally, the price are around 40 dollars to 80 dollars per pound.

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IMAGE OF THE PRODUCT

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 CHAPTER 2

Foie Gras is the liver of duck or goose enlarged by overeating. Poultry is force-fed with a
preparation mainly consisting of corn, lard, beans and salt. Considered a gastronomic dish,
France is the largest producer but also the largest consumer on foie Gras. The Foie Gas contain
at least 20% duck or goose Foie Gras.
This food contains more fat than 96% of foods Even though they are several foods 4%
which contain more fats this food itself is rich in fats more than it is in any other nutrient. Similarly,
it is relatively rich of cholesterol, saturated fat in monounsaturated fat and calories. Goose and
duck Foie Gras both consist primarily of good fats that are beneficial in prevention of
cardiovascular disease. It is also containing iron, vitamin B9 and vitamin A.

NUTRITION

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 HOW FOIE GRAS HAD BEEN PREPARED BEFORE COOK

To produce Foie Gras, the workers pipes down the throats of male ducks twice each day.
They pumping up to 2.2 pounds of grain and fat into their stomachs, or geese three times a day,
up to 4 pounds daily, in a process known as “gavage.” The force-feeding causes the birds’ livers
to swell up to 10 times their normal size. So, many birds have difficulty to standing because their
livers swollen and distend their abdomens, at once they may tear out their own feathers and attack
each other out of stress. The birds are kept in tiny cages or crowded sheds.

-The Foie Gras are being force-feeding of corn, lard, beans and salt

-The birds are kept in crowded cages

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 COOK FOIE GRAS

There are many ways to cook Foie Gras. Depending on your taste and desire, it can make
in different ways of cooking methods either cook in the oven, pan or water bath.
Foie Gras au Torchon is a French classic and perfect for a special occasion meal. Another
recipe for Foie Gras is Foie Gras Crème Brûlée that is enriched custard. It can be served as
dessert or as an appetizer with toasted brioche and Sauternes.

Foie Gras au Torchon

Foie Gras Crème Brûlée

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 STORAGE

For raw fresh Foie Gras, it must be store at a temperature between 0°C and 4°C, for up
to seven days. No matter its vacuum-packed or paper wrapped, it should be conserved in the
same way which is it have to store in refrigerator. Once we open to cook the product, we must
eat it within 3 days.

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 CHAPTER 3 : CONCLUSION

In conclusion, we strongly disagree to eat or consume Foie Gras in any types of serving
or products that contain Foie Gras. Foie Gras has its good benefits such as vitamin B12, vitamin
A, copper and iron. However, it’s also high in calories and fat. But, for us it is still inedible because
it is just against the mother nature's work.

Most of Foie Gras producer do not consider their methods is cruel, they insisting that this
is a natural process that takes advantage of the natural features of the animals. However, in the
making of Foie Gras, one of the methods that have been used to produce it was to torture the
animal by forcibly stuffing food into its mouth.

Other than that, all ducks and geese are expensive to raise. They need a lot of labor cost.
Compared to chickens, they take more cost to raise them. They also are expensive because it is
so limited and needs to be imported from abroad.

Thus, the production of Foie Gras does not meet the two requirements of Islamic law,
which clearly states that animals should not experience stress or discomfort before slaughter and
that animals should not be attacked, mutilated, or deformed. So, in our opinion, as a Muslim, we
will never eat the Foie Gras because of the way its produce and does not coincide with Islamic
law.

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 REFERENCES

Abelard. (2020 April 3). All about “Foie Gras”, liver of a duck or goose. ABCOFAGRI.
https://abcofagri.com/all-about-foie-gras-liver-of-a-duck-or-goose/

Cooking Foie Gras to Perfection. (n.d.). Retrieved from :

https://www.canard-soulard.com/en/advice-from-our-foie-gras-experts/cooking-foie-gras-to-
perfection/

Foie Gras: Cruelty to Ducks and Geese. (n.d.). Retrieved from :

https://www.peta.org/issues/animals-used-for-food/factory-farming/ducks-geese/foie-gras/

Foie Gras History. (n.d.). Retrieved from :

https://www.dartagnan.com/foiegrashistory.html#:~:text=From%20Greece%20and%20Rome%2
C%20foie,accepted%20by%20gastronomes%20across%20Europe

History Of Foie Gras. (n.d.). Retrieved from :

https://www.gourmetfoodstore.com/history-foie-gras-15165

Is There Such a Thing as ‘Halal’ Foie Gras Animals: Tradition. (n.d.). Retrieved from :
https://www.allcreatures.org/articles/antprhalal.html#:~:text=Therefore%2C%20the%20productio
n%20of%20foie,diseased%2C%20mutilated%2C%20or%20deformed.&text=For%20more%20in
formation%20on%20animals%20and%20Islam%2C%20see%20Islam%20Concern

What is Foie Gras?. (n.d.). Retrieved from :

https://foiegrasfactsandtruth.com/foiegras/whatisfoiegras#:~:text=Well%2Dknown%20organolep
tic%20and%20nutritional,pinker%20than%20duck%20foie%20gras

Wikipedia. (2009 April 10) Farmed and domesticated animals. Wikipedia.

https://en.wikipedia.org/wiki/Foie_gras#History

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