Treat yourself with duck breast on plancha !
Enjoy this summer with a delicious recipe of duck breast (“magret”)on plancha accompanied by a salad of quinoa and raw vegetables! The recipe is easy and requires a preparation time of only 30 minutes. Start cooking and bon appétit!
Ingredients (4 people) :
- 2 Duck Magrets
- 250 g of quinoa
- 1 green pepper
- 2 carotts
- 1 zucchini
- 2 onions
- 50 g roasted pine nuts
- 50 g raisins
- 1 small bunch of parsley
- 2 teaspoons of five spices
- The juice of a yellow lemon
- 3 tablespoons olive oil
- Paring knife
- Cutting board
- Glass salad bowl
STEP 1 : Rinse the quinoa, pour it into the pan with 2 times its volume of water. Salt. Bring to a boil, then reduce heat and cook for 10 minutes, then drain and set aside.
STEP 2 : Peel the onions and cut into slices.
STEP 3 : Fry 6 minutes on the plancha with 1 tablespoon of olive oil and the five spices.
STEP 4 : Peel the carrots and cut them into small cubes. Cut the zucchini and pepper in small cubes.
STEP 5 : In a salad bowl, add cooked quinoa, vegetable dice, spicy onions, roasted pine nuts and raisins.
STEP 6 : Season with lemon juice, 2 tablespoons olive oil, salt and pepper. Mix carefully and set aside.
STEP 7 : Remove the excess fat around the Duck Magrets. Incise them from the skin side in braces or squares.
STEP 8 : Heat the plancha and place the Duck Breast on the skin side underneath. Let the fat melt for about 5 minutes until the skin is golden brown. Flip the duck breast on the flesh side and cook for 5 to 7 minutes. Season with salt and pepper and cover the duck breast with aluminium foil and let stand for 5/7 minutes.
STEP 9 : Slice the duck breast.
STEP 10: Serve slices of duck breast with quinoa salad, sprinkle with chopped parsley.
Foie gras in the spotlight at the 14th of July celebration in Brussels
Two days before the D-Day, France celebrated its National Day in Brussels on the occasion of a reception held in the magnificent Bozar art deco building, built by the renowned Belgian architect Victor Horta. Organised in collaboration with the Council of the New Aquitaine region, this prestigious event brought together many guests who were able to appreciate speeches delivered by the French high representatives, a musical program as well as local products. The New Aquitaine region being in the spotlight this year, South-West foie gras PGI (protected geographical indication)* was served for the pleasure of the guests’ taste buds. It was also an occasion to promote a product that is part of the French Protected Cultural and Gastronomic Heritage. “Europe must continue to support all our territories and the agricultural sector. On this national day, it is also these territories of our nation and the regions that we can celebrate,” concluded Isabelle Boudineau, Vice President of the Council of the New Aquitaine Region.
* The PGI is a European sign that guarantees the origin and quality of a product. South-West foie gras PGI (Chalosse, Gascony, Gers, Landes, Perigord, Quercy) offers the guarantee that the duck was raised and conditioned in the Southwest of France.
Open Farm Days 2019 : Again a success for Belgian foie gras !
Each year, the Open Farm Days (Journées Fermes Ouvertes – JFO) are in Wallonia (Belgium) an opportunity for thousands of visitors, including the youngest, to discover several livestock farms. The 23rd edition of the JFO took place on June 22 and 23 with the participation of more than 70 farms, including 2 foie gras farms : the “ferme de la Sauvenière” (Hemptinne-Lez-Florennes) and the “ferme Louis Legrand” (Templeuve).
The two farms welcomed over 3,000 visitors during the weekend, including many young people : “Most of the parents came with their children. There were also a lot of young couples”, said Valérie Van Wynsberghe, foie gras producer at the “ferme de la Sauvenière”. For both farms, the JFO are an opportunity to show and explain the production of foie gras to a wide audience : outdoor farming of fat palmipeds, assisted feeding during the last 12 days of life, processing, manufacturing and sale of products on site. The public is every year very receptive : “People see our breeding, our integrated production and realize that it is good to stock up with artisans,” says Louis Legrand, from the eponymous farm. Visitors to “La Sauvenière” even had the pleasure of attending a chef’s demonstration and savoring pan-fried, cooked and half-cooked foie gras as well as duck breast. Now very familiar with the Belgian production of foie gras, many visitors have not failed to bring tasty preparations home.
Discover the foie gras production in Wallonia on June 22 and 23!
Like every year, several foie gras farms will open their doors for the Open Farm Days which will take place on the 22nd and 23rd of June throughout Wallonia. Guided tours, discovery of the different production phases, discussion on the profession, tasting of good local products and fun activities will be on the program. Passionate breeders, who are proud of their know-how, will be happy to welcome you and answer your questions.
All information on: https://jfo.be/
More information about Walloon foie gras: https://www.facebook.com/FoieGrasWallon/
Euro Foie Gras shows off its ambitions in the light of EU elections
It was in Plovdiv, a city full of history, that the Euro Foie Gras General Assembly took place on May 20 and 21, 2019. Combining discovery of the region and important decisions for the European foie gras sector, this General Assembly was a success.
Euro Foie Gras members welcomed the record level reached in 2018 by foie gras exports from the 5 European producing countries to third countries. With a turnover of 82 million euros, European exports worldwide rose by 58% in value compared to 2018, especially to Japan. Another reason for satisfaction: in 10 years, Hungary has doubled its internal consumption and increased its exports to neighboring countries such as the Czech Republic, Slovakia and Serbia. The key figures of the sector are part of the information that can be found on the new Euro Foie Gras website. Interactive and modern, it gives information on all facets of the sector : waterfowl-based products, the different phases of production and also the numerous commitments of the Federation in terms of quality, health and animal welfare.
The General Assembly made important decisions for the sector. Euro Foie Gras members decided to collect and share forecast data for the production of fat palmipeds. This will be a very useful anticipation tool to help operators make decisions.
In addition, Euro Foie Gras members wish to work collectively, with the support of an independent research organization, on common animal welfare indicators and their regular monitoring. It may be recalled that Euro Foie Gras has had since 2011 a European Charter on breeding of waterfowl for foie gras, which sets out the commitments that must govern the production already subject to European legislation on animal welfare.
The General Assembly was punctuated by visits to a foie gras farm as well as a feather and down upgrading plant. « European voters will go to the polls in a few days. By making strong decisions in Plovdiv, the European Capital of Culture this year, we are participating in our own way in building the European Union », concluded Christophe Barrailh, President of Euro Foie Gras.
The Euro Foie Gras General Assembly will meet in the European Capital of Culture
A must for European gastronomy, foie gras will be perfectly represented in this magnificent Bulgarian city, which is recognized for its authenticity and cultural heritage. Bulgaria is currently the 2nd largest European producer of duck foie gras with 2800 tonnes produced in 2018.
The General Assembly will be the opportunity to gather friends of foie gras to review the past year and future perspectives on various topics: European elections, health and animal welfare, communication strategy etc. A visit of the city as well as a breeding will also be organized.
This attractive program will allow participants to meet for two days around the foie gras in a cultural and friendly place, in perfect harmony with the vision of Euro Foie Gras.
Stop misinformation on foie gras production
Since its creation in 2008, Euro Foie Gras has been proud to promote the profession of foie gras producer, foie gras being a star dish of the gastronomic heritage of our continent. The continuous exchange of experiences and know-how within the federation is and will remain of paramount importance for the sector, as well as the awareness raising of policy makers to the issues the sector deals with.
Euro Foie Gras has always encouraged constructive dialogue on production conditions, biosafety standards, quality criteria and any other subject of interest to the federation. Euro Foie Gras has also always been open to critics which are an integral part of the democratic debate.
Nevertheless, we must not confuse on the one hand, criticism and rational questioning with regard to an agricultural sector or any other economic activity, and, on the other hand, actions of misinformation based on false statements and truncated images. The digital age unfortunately generates a favorable environment for sensational publications from associations that cultivate a conflictual relationship with reality on the ground and often exploit the public’s lack of knowledge about the production of foie gras.
Ban of assisted-feeding in Flanders
The European Foie Gras Federation – Euro Foie Gras – would like to express its deep indignation regarding the adoption by the Flemish Parliament (Belgium) on Wednesday 13 March 2019 of a decree banning fattening in the production of foie gras.
Euro Foie Gras denounces a vote based on a lack of knowledge on the production process and prejudices, in particular those generated by erroneous ideas and images deliberately disseminated by animal activists.
Belgium is a foie gras producing country with farms spread all over the country. Belgians, 2nd largest consumers of foie gras in Europe after France with 90 grams per inhabitant per year, appreciate this quality dish. Many Belgian chefs work on this exceptional product, which is part of the gastronomic heritage in France and Hungary.
Why did elected officials want to deprive their fellow citizens of the choice of being able to consume a local and high-quality product when foie gras comes from traditional know-how practiced with control and respect for animal welfare? Euro Foie Gras would like to remind you that ducks live 90% of their lives outdoors before the fattening phase, which lasts between 10 and 14 days, with two meals a day. The fattening phase is only possible because foie gras palmipeds have the natural ability to store fat in order to be able to carry out long migratory journeys. The meal is only administered after checking that the animal has digested its previous meal.
“It is absolutely scandalous that public money is used to stop a perfectly legal activity! And this only in order to serve political ambitions, as this strangely ideal timing shows! [Next regional elections will take place in May 2019 in Belgium and animal welfare is a regional competence ed.] “said Christophe Barrailh, President of Euro Foie Gras.
The idea that foie gras production is contrary to animal welfare is also totally unfounded. The compatibility of assisted feeding with the welfare of palmipeds is demonstrated by a series of independent studies, constantly ignored by those who misinform the general public by leading them into an anthropomorphic perception of the animal, whereas the latter, although sentient, remains nevertheless different from human beings because of its particular anatomical characteristics: absence of glottis and elastic oesophagus which can stretch without any suffering. Belgian producers set an example in terms of animal welfare, their good practices being certified by public services. They therefore do not understand this persecution of their production when their animals enjoy a level of welfare that meets the most demanding criteria in the world.
Euro Foie Gras would like to express its full support for Filip Callemeyn, the only producer of foie gras palmipeds in Flanders, and strongly denounces this decision, which will deprive him and his wife of an activity in which they have invested their time and passion for over 20 years. In love with his profession and proud of his farm, Filip organizes several times a year visits and festive events to introduce the general public to the reality of his work. Unfortunately, his seriousness and rigorous deontology did not protect him from defamatory attacks from associations quicker to take media action than to study the reality on the ground, or from pre-election demagogic initiatives.
While reiterating its indignation at the recent Flemish decree, Euro Foie Gras will continue to provide transparent and accurate information on how foie gras is produced and will also continue to promote the profession of foie gras producer in Belgium and throughout Europe.
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– MS Dawkins, 2012, “Commercial scale research and assessment of poultry welfare”, British Poultry Science
– E Baéza & collab., 2005, “Canards de Barbarie, Pékin et leurs hybrides: aptitude à l’engraissement », INRA Productions
– P. Chartrin & collab.,2004, « Effet du génotype et du gavage sur les dépôts de lipides intramusculaires dans le filet de canard », Viandes et Produits Carnés, Hors-série des 10e Journées des Sciences du Muscle et Technologies des Viandes »