Originally all FoieGras came from Goose. But this is not an “easy” animal. As it still keeps part of its wild instinct and its “active” character, does not tolerate well the confinement in jails, nor the forced feeding.
When FoieGras production became industrialised, geese where not a good option. That is why the French INRA created in 1960 thru genetical crossing of different species, a high performance hybrid duck named “moulard” designed for industrial massive production:
- More profitable than goose
- Accepts better forced feeding
- It is mute, so when jailed is not noisy
- Cannot reproduce on its own
- Accumulates fat rapidly, but gummy meat due to lack of exercise
Now, only 10% of Foie Gras is made from Geese (and most of ot force fed with gavage).
The other 90% comes from massive factory-farms of “moular” ducks de patos moulard.
A QUESTION OF QUALITY
- Goose foie gras, with a slightly pink colour is a rare product of a higher quality: silky texture and soft taste
- Duck foie gras is more yellowish, with a more rude flavour & taste due to its massive production