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. |
