{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='French delicacy on the menu in Luxor' data-url='/boclips/videos/5c54d78ad8eafeecae20cc33' data-video-url='/boclips/videos/5c54d78ad8eafeecae20cc33' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nFrench delicacy on the menu in Luxor\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:               It's better known as a French gourmet delicacy, but one man in Egypt is determined to put foie gras back on the menu in Egypt.               Foie gras - the liver of a force-fed duck or goose - has its origins in...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN: \u003cbr/\u003e              It's better known as a French gourmet delicacy, but one man in Egypt is determined to put foie gras back on the menu in Egypt. \u003cbr/\u003e              Foie gras - the liver of a force-fed duck or goose - has its origins in ancient Egypt five-thousand years ago. \u003cbr/\u003e              Now its making a comeback on a farm in Luxor.  \u003cbr/\u003e              STORYLINE:\u003cbr/\u003e              Force-feeding a duck or goose to make foie gras is a controversial practice that is banned in many countries like the UK. \u003cbr/\u003e              But here on the West Bank of Luxor, at the foot of the famous Valley of the Kings, Belgian expatriate Michel Mosser is reinventing the ancient tradition that has long been forgotten in Egypt. \u003cbr/\u003e              Although foie gras is known as a French traditional dish, it has its origins in ancient Egypt, just like wine and beer. \u003cbr/\u003e              Mosser's passion for ancient Egypt led him to visit the country on many occasions. In 2011, driven by its economic and cultural value, he had the idea of making foie gras in Egypt. \u003cbr/\u003e              A few years later in 2014 he left his job as an adviser to the Minister of Environment in Belgium and took a course in the Department of Gers in the south of France to learn the art of making foie gras.\u003cbr/\u003e              \"The story of foie gras started in Egypt 5000 years ago. On the banks of the Nile, the ancient Egyptians would observe the geese stuffing themselves to prepare for migration. They reproduced the process and there is proof on the bas-relief of tombs in Saquarra, 2450 BC, at the times of the pyramids,\" says Mosser.\u003cbr/\u003e              Carvings on a limestone relief on the Mastaba of Sopduhotep in Saqqara depict the inside of an aviary where a man is force-feeding a crane and another is feeding a duck or goose. \u003cbr/\u003e              Back in Mosser's aviary, the ducks are panting. Their oversized livers are compressing their lungs making them short of breath. This is a signal that they will soon be ready for slaughter.\u003cbr/\u003e              \"Foie Gras is delicious. It's a product we like everywhere in the world. It is very famous and has a high added value so economically it is an interesting project. There is a lot of sense in doing this in Egypt and this is also what was interesting to me, to re-create a local product that is linked to the geography and the Egyptian culture in its original country after having lived its life elsewhere for the last 2000 years,\" says Mosser.\u003cbr/\u003e              He adds that, in the year 1 B.C, the Romans were the first to treat foie gras as a defined food. They called it Lecur (liver) Ficatum (fig), meaning fig-liver because the ducks were fed with dry figs. \u003cbr/\u003e              Nowadays ducks are fed with pre-soaked corn. However Mosser has ideas to make his foie gras more authentic to the local region. \u003cbr/\u003e              \"I would like to try feeding with dry dates. If it's possible to feed with dry figs then it must be possible with dry dates. It is plentiful in Egypt and it could give a real character and colour to the foie gras and it would definitely re-become an Egyptian product,\" he says.\u003cbr/\u003e              Mosser does not breed his birds, so the main problem he faces is his supply. \u003cbr/\u003e              In France there is a whole industry to supply foie gras makers with ducks but here in Luxor he can sometimes struggle to get a new batch. Bird flu is common in Egypt and Mosser's ducks can be affected. However, he says since a new vaccination treatment the situation is now under control. \u003cbr/\u003e              Mosser has three local staff members and has trained one of them, Jahalan Haraj, to force-feed the ducks. Haraj works two short shifts per day to feed the ducks, at dawn and at dusk.\u003cbr/\u003e              Haraj says: \"The first time I saw this I was afraid that the ducks would die. Sticking a pipe down it's throat got me worried the duck would die. But now that I am more experienced at this it is quite easy.\"\u003cbr/\u003e              Mosser's ducks are slaughtered according to the Halal tradition making his products accessible to Egyptians and Muslims. Haraj has tasted these products on many occasions.\u003cbr/\u003e              \"It's different from our food. We have our duck but it does not taste the same. And the liver tastes very nice and is very different from our duck liver,\" he adds.\u003cbr/\u003e              In November 2016, Mosser opened a shop in the West Bank to sell his produce. He insisted on the Egyptian identity of his products. The shop's name \"Sa-Re\" means Duck Sun in hieroglyphic writing. The logo is Pharaonic and the slogan is \"Egyptian Foie Gras since 2450 BC\".  \u003cbr/\u003e              The West Bank is home to many foreign archaeological missions who represent his main clientele. He says he's never needed to advertise or market his products; word of mouth spread fast amongst the local expats. \u003cbr/\u003e              His product range is wider than just foie gras, he also offers duck and rabbit rillettes, gizzard confit, duck magret and other gourmet products. \u003cbr/\u003e              His prices for foie gras terrine range from 120 Egyptian pounds (EGP) per 50g to 495 EGP per 250g ( 6.80 - 28 US dollars) and for raw foie gras 510 EGP per 350g to 650 EGP per 450g (28.80 - 36.80 US dollars).\u003cbr/\u003e              One of his customers, French expat Tatiana Marcilly, has come to purchase her favourite delicacies from the shop. She lives here with her partner, Benjamin Durand, who works as an archaeologist for the French mission. \u003cbr/\u003e              Mosser's products are amongst their regular diet. \u003cbr/\u003e              \"For us expats it's a real pleasure to be able to have some French cuisine because although the food here is good it is nice to find some cuisine from our country,\" says Marcilly.\u003cbr/\u003e              Mosser's foie gras and duck rillettes, accompanied with imported French wine make up the evening meal.\u003cbr/\u003e              \"It's true that foie gras is quite an expensive product in France, especially if you want good quality, so we usually consume it on special occasions. However, here we are lucky to have a good quality product at a reasonable price, approximately the price of an average pate in France,\" says Durand\u003cbr/\u003e              Mosser's annual production is of 600 ducks and his produce is in high demand. He sells locally in Luxor but also has clients in Cairo. He has been delivering to hotels in Cairo since 2015 and hopes to expand to other touristic towns.\u003cbr/\u003e              Foie gras production is banned in a number of countries, including Australia, the UK, Denmark, Finland, Germany, Poland and Turkey. \u003cbr/\u003e              People for the Ethical Treatment of Animals (PETA) is calling for the practice to be banned worldwide, saying \"..the birds are cruelly force-fed several times a day. Many have difficulty standing and breathing because their engorged livers distend their abdomens, causing pain and stress.\"\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Luxor, West Bank - March 11, 2018 \u003cbr/\u003e              1. Mid of Jahalan Haraj force feeding a duck.\u003cbr/\u003e              2. Wide of the Valley of the Kings in Luxor.\u003cbr/\u003e              3. Wide of cows at Michel Mosser's Farm.\u003cbr/\u003e              4. Wide of Michel Mosser opening the door to where he keeps his ducks.\u003cbr/\u003e              5. Mid of Mosser observing his ducks.\u003cbr/\u003e              6. Wide of Mosser observing his ducks.\u003cbr/\u003e              7. SOUNDBITE (French) Michel Mosser, Foie Gras maker:\u003cbr/\u003e              \"The story of foie gras started in Egypt 5000 years ago. On the banks of the Nile, the ancient Egyptians would observe the geese stuffing themselves to prepare for migration. They reproduced the process and there is proof on the bas-relief of tombs in Saquarra, 2450 BC, at the times of the pyramids.\"\u003cbr/\u003e              8. Close of ducks panting.\u003cbr/\u003e              9. Close of ducks panting.\u003cbr/\u003e              10. SOUNDBITE (French) Michel Mosser, Foie Gras maker:\u003cbr/\u003e              \"Foie gras is delicious. It's a product we like everywhere in the world. It is very famous and has a high added value so economically it is an interesting project. There is a lot of sense in doing this in Egypt and this is also what was interesting to me, to re-create a local product that is linked to the geography and the Egyptian culture in its original country after having lived its life elsewhere for the last 2000 years.\"\u003cbr/\u003e              11. Close of corn, pan to wide of ducks.\u003cbr/\u003e              12. Mid of Mosser smelling the soaked corn.\u003cbr/\u003e              13. SOUNDBITE (French) Michel Mosser, Foie Gras maker.\u003cbr/\u003e              \"I would like to try feeding with dry dates. If it's possible to feed with dry figs then it must be possible with dry dates. It is plentiful in Egypt and it could give a real character and colour to the foie gras and it would definitely re-become an Egyptian product.\"\u003cbr/\u003e              14. Wide of Mosser and staff member Jahalan Haraj.\u003cbr/\u003e              15. Mid of Mosser and Haraj.\u003cbr/\u003e              16. Close of Haraj putting on rubber gloves.\u003cbr/\u003e              17. Wide of Haraj working at force feeding a duck.\u003cbr/\u003e              18. Close of the Funnel in which the soaked corn is placed.\u003cbr/\u003e              19. Wide of Haraj working at force feeding a duck.\u003cbr/\u003e              20. Mid of the funnel as it shreds the corn.\u003cbr/\u003e              21. Close of the corn in the funnel.\u003cbr/\u003e              22. SOUNDBITE (Arabic) Jahalan Haraj, staff member of Sa-Re:\u003cbr/\u003e              \"The first time I saw this I was afraid that the ducks would die. Sticking a pipe down it's throat got me worried the duck would die. But now that I am more experienced at this it is quite easy.\"\u003cbr/\u003e              23. Close of a duck as it's being fed.\u003cbr/\u003e              24. Mid of Haraj massaging a ducks throat to allow the food to go down, pan down to close of ducks.\u003cbr/\u003e              25. SOUNDBITE (Arabic) Jahalan Haraj, staff member of Sa-Re:\u003cbr/\u003e               \"It's different from our food. We have our duck but it does not taste the same. And the liver tastes very nice and is very different from our duck liver.\"\u003cbr/\u003e              26. Wide silhouette of Haraj working.\u003cbr/\u003e              \u003cbr/\u003e              Luxor, West Bank - March 12, 2018 \u003cbr/\u003e              27. Mid of Hamada Saber opening the Sa-Re shop.\u003cbr/\u003e              28. Close of the shops' logo.\u003cbr/\u003e              29. Wide of the shop, lots of cars, bikes and people walking past.\u003cbr/\u003e              30. Mid of three jars of rabbit rillettes pan up to jars of Gizzard confit.\u003cbr/\u003e              31. Wide of all the jars on the shop shelves.\u003cbr/\u003e              32. Mid of a jar of duck legs confit.\u003cbr/\u003e              33. Wide of various jars of duck rillettes.\u003cbr/\u003e              34. Wide of Tatiana Marcilly looking at some of the jars.\u003cbr/\u003e              35. Mid of Saber and Marcilly in the shop.\u003cbr/\u003e              36. Mid of the contents of the freezer.\u003cbr/\u003e              37. Close of air vacuumed frozen packs of foie gras.\u003cbr/\u003e              38. SOUNDBITE (French) Tatiana Marcilly, a French expat in Luxor:\u003cbr/\u003e              \"For us expats it's a real pleasure to be able to have some French cuisine because although the food here is good it is nice to find some cuisine from our country.\"\u003cbr/\u003e              \u003cbr/\u003e              Luxor, West Bank - March 13, 2018 \u003cbr/\u003e              39. Mid of a plate of foie gras on bread.\u003cbr/\u003e              40. Mid of Marcilly and her partner Benjamin Durand.\u003cbr/\u003e              41. SOUNDBITE (French) Benjamin Durand, a French archaeologist and expat:\u003cbr/\u003e              \"It's true that foie gras is quite expensive product in France, especially if you want good quality. So we usually consume it on special occasions but here we are lucky to have a good quality product at a reasonable price, approximately the price of an average pate in France.\"\u003cbr/\u003e              42. Close of a plate of foie gras on sliced bread, Marcilly takes a slice.\u003cbr/\u003e              43. 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ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: French delicacy on the menu in Luxor\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"French delicacy on the menu in Luxor\" title=\"French delicacy on the menu in Luxor\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}