Fois Gras – Traditional method

Before being placed in the battery for gavage, ducks nurtured outside for several weeks. It is an important time. During this nurture, a gullet of a duck is prepared for gavage. A well prepared duck will be less prone for deseases and will be easier to feed.

The morning and the evening withing 12 days, the male ducks are force-feeded (gavage) with corn in order to achieve the fattering. Sick livers are collected then – it is a fresh foie gras. At the end of gavage the weight of fat liver is between 600 and 800 gramms.