{"id":23699,"date":"2022-05-02T10:16:13","date_gmt":"2022-05-02T10:16:13","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=23699"},"modified":"2022-05-02T10:18:04","modified_gmt":"2022-05-02T10:18:04","slug":"foie-gras-2021","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/foie-gras-2021\/","title":{"rendered":"Foie gras"},"content":{"rendered":"

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Foie gras.<\/h2>\n

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Roasts and stews of duck and goose are among the great festive dishes from L’Empord\u00e0 to La Cerdanya, where they are also known as tir\u00f3. Traditionally, the duck is cooked with pears or turnips, and its offal is prepared with two picades (sauces), along with a sofregit with the wings, head, neck, legs, crest, gizzard and liver of other species of birds. The dish, formerly known as platillo de la batalla d\u2019Almansa, is one of the most iconic and complex dishes in Catalan cuisine.<\/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

Indeed, many households fattened a duck, or less often a goose, for the town festival and the long Christmas feasts; during the year they fed them with snails and windfall figs. This familiarity with waterfowl explains why the breeding of mulard ducks, a hybrid resulting from the cross betweeb a Peking female with a male Muscovy or Barbarian duck from the Andes, was so popular, and was intended to be used to produce foie gras.<\/p>\n

For a very long period of time, French cuisine was an international benchmark and restaurants all over the world wanted to emulate it. As a result, all the top restaurants had foie gras dishes, one of the icons of historical Occitan cuisine.<\/p>\n

The first attempt o dedicate a duck farm to the production of foie gras in the Girona region was made in 1976, but it was not until 1982 that this sector became established. Just like the pigs, all of the duck is used: confit duck legs, marinated breast, preserved gizzards, stuffed necks, mousses, p\u00e2t\u00e9s with various pairings, pork rind, botifarra<\/em> sausages and cured meats. Classic recipes are respected and new formulation are being innovated.<\/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 2020-2021 Girona Excel\u00b7lent seal<\/span><\/h2>\n

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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]The Parc Natural dels Aiguamolls de l’Empord\u00e0, where Collverd has its facilities along with most of the farms that supply them, is the ideal environment for raising ducks on cereals, especially maize. Its naturally fatty liver, fresh and whole, uniformly coloured, with a silky and compact texture, is ideal for grilling and for preserving in tubs.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Company: Collverd Productes de l\u2019\u00c0nec, SA<\/span><\/p>\n

www.collverd.com<\/span><\/span><\/a><\/span><\/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=”23707″ 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<\/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]Whole cooked foie gras, prepared in a bain-marie with salt, pepper and a liqueur or distillate, generally Armanyac, is one of the most widespread ways of consuming fatty duck or goose liver. On its own or with toast, roast potatoes or truffles, to top rice and pasta dishes, as a stuffing, or with jams like fig or citrus, mi-cuit is delicious.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Company: Collverd Productes de l\u2019\u00c0nec, SA<\/span><\/p>\n

www.collverd.com<\/span><\/span><\/a><\/span><\/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=”23711″ 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

Celler Foie Gras<\/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]Cellar foie gras, cooked without heat, using only salt, is the signature product of this company, founded in 1980, one of the oldest and most pioneering in Spain in the production of duck products. It is the closest way to eating natural foie gras, be that simply with gusto, as shavings, or in carpaccio.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Company: Collverd Productes de l\u2019\u00c0nec, SA<\/span><\/p>\n

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

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El jurat del<\/h4>\n

tast de foie-gras.<\/strong><\/h4>\n

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

Cuiner expert en foie-gras i \u00e0nec[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19581″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuiner del restaurant Ca l\u2019Arpa, de Banyoles[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19585″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Divulgadora gastron\u00f2mica al 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=”19573″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Promotor gastron\u00f2mic i director de la fira Lactium[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19577″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera de Ca l\u2019Enric, de la 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 <\/strong>recipes.<\/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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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/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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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/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] Roasts and stews of duck and goose are among the great festive dishes…<\/p>\n","protected":false},"author":1,"featured_media":17905,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[400],"portfolio_tag":[],"class_list":["post-23699","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2021-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/23699","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=23699"}],"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=23699"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=23699"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=23699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}