MANY readers might not realise that foie gras is, like Viagra, a sexual stimulant. Foie gras is a French delicacy, a pâté made of duck or goose liver, popular with the rich. One kilo of imported foie gras costs LE2,000 (around $360), while the rich Egyptians spend an estimated LE4 billion ($727 million) on this delicacy every year. Although popular in France, foie gras is produced and consumed worldwide, particularly in other European countries, the United States and China. Its flavour can be described as rich, buttery and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole or is prepared as a mousse, and may also be served as an accompaniment to another food item, such as steak. Ancient Egyptians discovered foie gras by accident, when they were feeding ducks with wheat, their livers swelled. They also discovered its ability to make men more virile. But the Pharaohs didn't like the smell of duck and goose liver and it was also too dark, so they added sycamore to the birds' fodder to improve their colour, smell and taste. The custom of eating foie gras continued for thousands of years in Egypt then disappeared. The French scholar Jean François Champollion, who deciphered the Rosetta Stone, discovered the story of the benefits of duck liver for human health. He had foie gras transported to southwest France, which soon became the major manufacturer of this delicious foodstuff. Mahmoud Emara, head of the French Group for the Investment, which became the first producer of foie gras in Egypt four years ago, says that this delicacy is now being served at Egyptian hotels, imported from France and Israel. “But only the rich Egyptians can afford it,” he told Al-Mossawer magazine, adding that ducks are now being reared in Egypt to produce foie gras, while some businessmen have started importing hens, whose chicks will be reared for their livers, in order to make foie gras. “It takes a duckling 70 days to become an adult duck, ready to be slaughtered. The foie gras we produce exports for LE1,000 [about $180] per kilo,” he explained, adding that pepper, salt, parsley and butter are usually added to make it more tasty. Abdul-Aziz el-Sayyed, head of the Poultry Section at Cairo Chamber of Commerce, notes that the profits in this sector are huge, as a one-day-old duckling costs LE16 (around $3), while it only needs 12kg of fodder, with 1kg costing LE2.50 (so a total of LE30), to turn it into a full-grown duck. A duck weighing 4kg sells for up to LE120.
