These days, goose foie is very rare, although it is of higher quality than duck foie. The foie gras we eat today is mostly duck, although this was not always the case. Originally, all foie gras came from geese. This remained the case for centuries until the widespread industrialisation of foie gras production began in the 1960s. When foie gras production became industrialised and large-scale force-feeding farms were introduced, geese successfully fought back, giving very low yields. For this reason, in France in 1960, through genetic crosses of different species of Chinese and American ducks, INRA (National Institute of Agricultural Research [Institut national de recherche pour l’agriculture]) developed a high-yield sterile hybrid called “moulard” designed for the industrial production of foie gras in force-feeding cages. This was the beginning of the uncontrolled industrialisation of foie gras and its derivatives, which are now flooding the market at low prices at the expense of animal welfare.

At Labourdette we raise certified BIO – GAVAGE FREE geese. The naturally fatty liver of our geese is a seasonal, small, slow-reared foie obtained by environmentally friendly processes that guarantee animal welfare through ethical, free-range farming.

Goose foie, pink in colour and with lobes ending in pointed tips, has a delicate flavour, milder than duck foie, and has a long persistence in the mouth. Duck foie, with its intense yellow colour and rounded lobes, has a coarser flavour and a very short persistence in the mouth.