REARING PROGRAMME

Brought to the farm on the same day that they are born, the ducklings are nurtured for a minimum of 4 months, before being force fed for 16 days.

For the well being of the ducks, the different grassed areas, where they live, are structured according to their age.

Although fed throughout their development with a cereal based mix, the ducks are force-fed exclusively with maize grown on the farm.

After the 16 days of force-feeding, the duck is slaughtered and processed in a laboratory using European standards which regulate the different procedures.

In the slautherhouse, the duck is soaked in hot water for easier pluming by machine. The finishing is always done by hand.

Selection of the "foies gras" is done in the evisceration room, then they are sent through to the cutting room where they are "de-nerved", cut into suitable sizes for the storage jars and seasoned with Salies de Béarn salt before being sterilised.

The dissecting of the duck forms part of processing of the products that they are required:

• The breasts are taken off to make "paté" or "patés" with "foie gras".
• The meats f the neck and wings are made into potted meat.
• The small pieces are taken out from the bottom of the pan, after having melted down the fat.
• The duck thighs and fronts(wings) are salted in Salies de Béarn salt. After 36 hours in the salt, the pieces of duck are cooked in the fat to make "confit".

The products are put into tins, which are sealed and sterilised in an autoclave.

After labelling, the "foies gras", "confits" and duck specialities are sold in the farm, in the marckets and by mail order.

cliquez sur les photos pour les agrandir