The duck fattening is a natural phenomenon. The ducks and the geese have a biological peculiarity which is to fatten itself before the migration: its livers were a real “energy stock” for such a long travel.
The Egyptians: observers and precursors
2500 years before J.C, the Egyptians saw its particularity of the geese and domesticated it thanks to a progressive food. This way of fattening was opened to the world by the Jewish people, after their exit of Egypt.
You can find in the Old Greek civilization some illustrations dealing with foie gras.
The Romans and the conquest of the Gaul
At the Roman time, the foie gras was one of the most appreciated meal and it production started in the French South West, after the invasion of Aquitaine Region by the Roman Legion.
The French South West, earth of election… thanks to Christopher Colombus
The good climate and the rich earth have perpetuated this kind of breeding in the French Sout West. The arrival of the corn at the XVI e century, taken back from Central Africa by Christofer Colombus, has made of this land a land of predilection. Then, the fat duck has become a base of the farmers’ food and could be preserved in it own fat.
The foie gras was welcome into family and religious festivities.
Faire-savoir
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