Since we incubate during both spring and fall seasons, we force-feed our fall geese during the spring and our spring geese during the fall. This way, we are always sure to carry enough foie gras and goose meat to satisfy our clients.
We force-feed Toulouse geese with quality whole corn from which stalks and other matter have been removed. The quality of the corn as well as the technique employed has a direct effect on the quality of the foie gras produced.
Training is necessary for the producer to force-feed correctly. One cannot improvise as a force-feeder; it could harm the geese and would not produce foie gras at all.

Geese and ducks are palmipeds as well as migratory birds who force-feed themselves naturally in the wild. It allows them to store energy for their long flights.
Did you know that a goose can travel non stop up to 1,200 km? This is equivalent to 12 hours of flight at a speed of 100 km/hour. Thus, it is necessary for it to store enough energy to keep the pace.
You can also visit the following web site: http://www.chefsimon.com/foiegras.htm for information on preparation techniques - be it to devein and season a fresh foie gras, cook au torchon or as a meatloaf, prepare pâtés, trim and cook escalopes, etc.
Enjoy your meal!
Note: In Quebec and Canada, few butchers carry fresh goose foie gras; the price is out of reach, too. We strongly suggest that you call us to reserve your foie gras ahead of time and that you visit our farm's boutique. This way, you will be assured that your order is prepared with great care. If you so wish, you can even choose foie gras at a more affordable price. A great number of restaurant and hotel owners come to buy their products, such as goose foie gras and many others, directly at our boutique.
