The Fat Duck
The Fat Duck is obtained by force-feeding of a skinny duck. That is to say it is being fed large amounts of calorific food (grains) to fatten it up extensively. This operation allows getting a tasty meat (legs, breasts, aiguillettes,…) and the famous fat liver which is a praised delicacy.
Terroir and origin
The force-feeding of ducks existed since ancient Egypt. France is today the largest producer and consumer in the world of fat ducks. Our region and our Department has a long tradition of small traditional farmers making the fat duck and its by-products a main staple of the local gastronomy. It’s a passion and a tradition handed down from generation to generation. Today these small producers provide cooperatives that transform their products or they are well-structured to master the complete chain of force-feeding and its transformation. Only males are force-fed and the best races are the Muscovy ducks or the Mulards (cross-breeding of a Muscovy duck and a female Pekin cane).
- About 585 000 fat ducks raised per year in the Lot.
- The Lot is the second producer Department of the region
- This industry represents 100,000 jobs in the region.
- From 2 days to 15 days: the duck are raised in heated building.
- From 15 to about 100 days: breeding and growth outdoor and preparation for force-feeding by gradual increase in doses of food.
- 12 days of force-feeding: the breeder makes them ingest manually or mechanically large amount of food twice a day.
- Slaughtering, carving , transformation.