All foodies know Madagascar is for years an other holly land for duck gourmet products. For fifteen years we are a Madagascar high quality duck foie gras and other duck gourmet products producer Our duckling are directly imported from France through an incubator proposing perfect products exempt of all pathologies. Ducks raising makes itself in open air and the feedstuffs are composed every week. This formula is known and hold by the Malagasy veterinarian service so that they can maintain our exportation approval. Those are hand-crammed to the rhythm of 3 to 5 times a day with local sorted out grains by grains and cooked with duck fat. Cramming remains the work of our crammers that cram the herd with smoothness and stress is minimum and slaughtering is made in taking big care of the duck. Work in Laboratory is always under the outside control of the Malagasy veterinarian service and our graduated quality controller in HACCP. All this path combining the best of farmers and industrial methods, allows us today to propose our processed remarkable products in taste and texture. | 
