The Fat Duck

Le canard gras - Fiche produit - Slow Food Souillac

Product description

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).

Key figures

  • 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.

Manufacturing steps

  • 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.
Le canard gras - Slow Food Souillac
Le canard gras - Slow Food Souillac