Whois & Analysis for dartagnan.com

Foie gras (French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened.

By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.

In Spain and other countries outside France it is occasionally produced using natural feeding.

Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days.

Ducks are typically slaughtered at 100 days and geese at 112 days.

Charcuterie (or; northern or southern, from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

Charles Ogier de Batz de Castelmore, Comte d'Artagnan (1611 – 25 June 1673) served Louis XIV as captain of the Musketeers of the Guard and died at the Siege of Maastricht in the Franco-Dutch War.

A fictionalized account of his life by Gatien de Courtilz de Sandras formed the basis for the d'Artagnan Romances of Alexandre Dumas, most famously including The Three Musketeers (1844).

The heavily fictionalized version of d'Artagnan featured in Dumas' works and their subsequent screen adaptations is now far more widely known than the real historical figure.

Poultry are domesticated birds kept by humans for the eggs they produce, their meat, or their feathers.

These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys).

If there are ducks and or geese that are kept as pets they shall not be considered poultry unlike domesticated chickens.

Poultry also includes other birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game.

The word "poultry" comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.

Beef is the culinary name for meat from cattle, particularly skeletal muscle.

Humans have been eating beef since prehistoric times.

Beef is a complete source of protein (meaning that it provides all 20 of the amino acids), and provides many of the essential fatty acids, vitamins, and minerals that humans need.