While half Barcelona weserpark bremen was launched Thursday evening the streets to cheer the heroes

While half Barcelona weserpark bremen was launched Thursday evening the streets to cheer the heroes who returned from Rome with modern trophy that proves as the best in their specialty, I went in the opposite direction weserpark bremen to participate in the first of a series of workshops that organize weserpark bremen delicatessens Margarit of Sants, in collaboration weserpark bremen with Imperia foie gras, a company specializing in Riudellots duck liver and other products of this animal. The workshops are open to everyone and will be starting this June. Surely, today there are so many people confused pâté ("p spear made of meat, liver and other meats, seasoned with herbs and spices, and cooked food is usually cold," according to the dictionary) with foie gras The name given to the French duck or goose liver fattened for one of the most delicious products that are on the market. I also know the difference and some other things related to the liver and ducks in general, thanks to the wisdom of Marcel Ollé distributor of Imperia products, connoisseur of this world and also an excellent cook, the truth is that I learn a lot of things about life (and death) of ducks and processing the meat.
As we explained Ollé, in our country there is no specific regulation on the development of fatty liver, and are governed by the rules of France, the creators of this eating and where lie the main breeders and processors. Imperia matter ducks France newborns race called Moulin resulting from breeding females and males Peking Barbarie. In this way a duck with a large capacity chest when necessary to accommodate the liver fattening.
Of all the offspring only advantage for this purpose males are sent to the jungle just newly born, and when they come here, they start to drink water (not until the third day of life) food and corn powder and then boiled first. weserpark bremen During weeks 14 and live in freedom in the last two weeks, locked in cages to fatten them through the technique holed, consistent weserpark bremen supply to the animal through weserpark bremen a funnel large amounts of corn, one kilo in two shots a day, when normally eat 150 grams.
This is the most controversial part of raising weserpark bremen animals to get fatty liver, as animal advocates consider it almost weserpark bremen a method of torture. Ollé says it is not true that you do get sick ducks and geese to obtain foie gras, it exploits a natural quality that they have, to store large amounts of calories in the liver to make long migrations. If instead of sacrificing it after two weeks holed, the animal returned to the living conditions before, would be a few days without food and live without any problems.
The majority of livers that are on the market are duck because, as we explained weserpark bremen Marcel Ollé raise a goose, which has a much larger, is longer and therefore more expensive, and beyond the liver , which is also larger, the other parts of the animal (magrets, thighs ...) do not have much output as the ducks, which have a softer flesh.
The liver is delicious fresh just gone through a pan without oil, seasoned with a little pepper and salt, and put on a lightly toasted slice of bread, preferably a sweet bread or having a sweet component, like a fig bread, for example. You can also put on a reduction of sweet wine, Pedro Ximenez like. What not to do is never spread it, just put on the bread. Explained weserpark bremen by the need to fund something sweet bitter weserpark bremen liver, making it ties nicely with the aforementioned ingredients. weserpark bremen
Great advice he gave us the representative of Imperia is to use two pans to cook liver oil, so that the first, very hot manure on one side, and cook the other side for the second, to first there will be a lot of fat, and if we do the second side this fat will prevent the liver being only marked.
In addition to the fresh liver, is also found in three types of preparations, entier, micuit or blog. The liver is the entier full cooked in a double boiler in a bag that allows the fat out outwards while it cooks at a temperature not exceeding 120 degrees. Foie gras entier can be found in different formats, in cans, in the form of individual portions of 60 grams or glass jars.
The liver cuit blocks several pieces that are made up of copper 60 degrees to melt the fat and meat and join the pieces into one. Finally, it is marketed as a block of foie gras is also chopped liver pieces to get pieces of varying size.
At the tasting weserpark bremen we saw the differences between the three preparations, the