{"id":19548,"date":"2018-11-22T11:02:37","date_gmt":"2018-11-22T11:02:37","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19548"},"modified":"2019-01-23T09:10:37","modified_gmt":"2019-01-23T09:10:37","slug":"foie-gras-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/foie-gras-1819\/","title":{"rendered":"Foie gras"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Foie gras.<\/h2>\n

[\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text]<\/p>\n

The foie gras sector is much more than breeding moulard ducks for their livers. The comparison with the pig is inevitable, as everything is taken advantage of. Each part of the duck is transformed into highly appreciated gastronomic delicacies: Caramelised thighs, pickled breast, preserved gizzards, stuffed necks, mousse, p\u00e2t\u00e9s with various pairings – classical, innovative or very imaginative. The production is concentrated in the Empord\u00e0, La Selva and El Giron\u00e8s regions.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css_animation=”” css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text el_class=”text_segell”]<\/p>\n

The first attempt to set up duck farms to obtain foie gras in the counties of Girona was in 1976, but it was not until 1982 that the sector was consolidated. It was then that a group of young entrepreneurs started the current industry, smuggling in moulard duck chicks purchased on the other side of the French border. This hybrid breed, a cross between a female Peking duck and a male Muscovy, musk or Barbary duck (native to the Andes), adapted well to our region. In fact, ducks and geese are part of the ancestral poultry breeding tradition of Girona: families used to fatten them up for the main local saint’s days celebrations and for the long Christmas festivals.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#000000″ padding_top=”50″ padding_bottom=”35″ css_animation=””][vc_column][vc_column_text]<\/p>\n

Foie gras with the 2018-2019 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”120″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19555″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Foie-gras extra<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Collverd, a company created in 1980 in L’Empord\u00e0, near the Aiguamolls Park, breeds its ducks for fourteen weeks in the open air. With a special microclimate, a cereal-based diet and surgical manipulation, they obtain natural, fresh, whole foie-gras. Its colour and weight are ideal and it is compact, with a silky texture and a sweet, toasted, salty taste.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category:\u00a0Raw foie-gras<\/p>\n

Producer: Collverd, SA<\/p>\n

www.collverd.com<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19563″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Foie-gras mi-cuit<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]For the preparation of half-cooked foie-gras (mi-cuit<\/em>), the basic way to prepare foie-gras, liver of the highest quality is needed. Collverd has managed to fine-tune the production of this traditional culinary jewel. It is cooked for just the right length of time in a bain-marie, with only salt and pepper added, to produce this sweet, soft, delicately-flavoured, aromatic delicacy.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category:\u00a0Foie-gras semicuit<\/p>\n

Producer: Collverd, SA<\/p>\n

www.collverd.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19551″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Foie-gras in salt<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Foie-gras in salt, prepared according to an old, very delicate technique, is one of Collverd’s star products. The oldest company in Catalonia and one of the first in Spain dedicated to raising ducks to obtain their liver, wanted to give this product an evocative name and chose Celler<\/em> (wine cellar). Today, Foie-gras Celler is the best-known brand of this traditional uncooked preparation of foie-gras.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category:\u00a0Foie-gras in salt<\/p>\n

Producer: Collverd, SA<\/p>\n

www.collverd.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19559″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Foie-gret <\/em><\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The word magret<\/em> refers exclusively to the breasts of ducks bred for foie-gras. What we refer to as “duck ham” is one of the products obtained from magret<\/em>, probably the most widespread. Foie-gret<\/em> goes far beyond the tenderness of cooked ham, since it incorporates foie-gras, and the result is a delicious, soft product that melts in the mouth.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category:\u00a0Foie-gras, unique specialities<\/p>\n

Producer: Collverd, SA<\/p>\n

www.collverd.com<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”200″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The foie gras<\/strong> tasting jury.<\/h4>\n

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Andr\u00e9 Bonnaure
\n<\/strong><\/h6>\n

Chef expert in foie gras and duck[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19580″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pere Arpa
\n<\/strong><\/h6>\n

Chef of the Ca l’Arpa restaurant, Banyoles[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19584″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

S\u00edlvia Soto
\n<\/strong><\/h6>\n

Gastronomic disseminator on the blog cuinetes.cat<\/em><\/a>[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19572″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Isaac Gelabert
\n<\/strong><\/h6>\n

Gastronomic promoter and director of the Lactium fair[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19576″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Isabel Junc\u00e0
\n<\/strong><\/h6>\n

Chef of Ca l’Enric restaurant, the Vall de Bianya[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][vc_column_text]<\/p>\n

Related recipes.<\/strong><\/h4>\n

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Foie-gras amb poma, pera i garnatxa<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Carpaccio de botifarra de bolets amb foie-gras a la sal, micromesclum i pinyons<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Crem\u00f3s de moniatos amb fetge d’\u00e0nec, poma i reducci\u00f3 de ratafia<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Foie gras. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] The foie gras sector is much more than breeding moulard ducks for their…<\/p>\n","protected":false},"author":1,"featured_media":17905,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[317],"portfolio_tag":[],"class_list":["post-19548","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/19548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=19548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/17905"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=19548"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=19548"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=19548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}