In France, foie gras production is mainly divided into 5 large regions of production.

In these regions, traditional markets for foie gras, meat and dairy food take place every year, usually in November, on St Martin’s Day.

There are about 3,000 agricultural holdings specialised in foie gras production that distribute to the largest brands, 2,000 additional holdings that sell their products directly.

Mulard duck is one of the preferred species (representing 95% of the total French production), far ahead of the Muscovy duck and the grey Landes goose (Southwest of France).

Two successive steps are necessary for fattened duck or goose development: a breeding stage (that represents about 90% of the animal’s life) and a fattening stage (which lasts between 10 to 14 days).

• During the breeding phase, ducks or geese can stay outside once they are 3 or 4 weeks old;
• During the fattening phase, ducks stay inside, within so-called “épinettes”, a type of individual shelter, and are fed twice a day (three times a day for geese).

Feeding quantities (about 200g at the beginning of the fattening stage to 400g by the end of the fattening stage for ducks) correspond to the quantities an animal can naturally eat at one time.

The process of fattening lasts about 10 seconds and consists in gently placing a mix of maize and water into the duck’s or goose’s crop. To do so, the breeder needs to introduce a tube, which is called ‘embuc’, inside the animal’s crop.

All materials used during the fattening stage are constantly improving in order to enhance the well-being of the duck or goose (specifications for fattening tools and materials, general living and working conditions, etc).

Genetic conditions of Mulard ducks and grey Landes geese are changing toward a reduction in the length of the fattening phase.
 

During the entire life of their animals, the farmers are committed to maintaining good health conditions for ducks and geese: they monitor the sanitary status thanks to veterinarian support and a well-performed fattening process.

Stockbreeders try hard to minimise the mortality rate of their livestock, when the ducks and geese are born and, of course, during the periods of fattening. Each death of an animal represents an economic and revenue loss for the farmers. In 2006, the average death rate of fattened web-footed birds reached 2 to 3%. This level is similar to any other kind of livestock.