When did the farm start?

We are the third generation of farmers. Our parents and grandparents were both poultry and pig farmers, notably raising the famous Miélan pig (32), known for its fat at the time. In those days, there were only a few ducks on the farm. Claude took over the farm in 1981 and we started raising ducks for force-feeding in 1988. At first, we used to deliver our 14-week mulard ducks to crammers. In 1993, we started force-feeding them ourselves. I started working on the farm in 1987 and our father, Albert, retired in 1990, although he is still very active. Claude and I created the GAEC (company) La Ferme de Phalange Aux Aussat (32) in 1988, of which we are joint general managers.

What do you produce?

The farm has 160 hectares with 100 hectares of maize (GMO-free), 25 hectares of wheat (GMO-free) and 35 hectares for raising fattened ducks, with an immense, open-air fenced run. We practise reasoned agriculture. On site, we have a constant population of 30,000 mulard ducks, of which 2,000 are slaughtered each week in our workshops, compared to 500 in 1996. We select them for the quality of their liver and their meat (duck breast). A good liver should weight 550g and a good duck breast about 800g. In 1996, we added on a cutting room to the slaughter workshop, a processing room and a preserving facility. All comply fully with the health standards and rules currently in force. Fresh duck foie gras represents 60% of our production, the rest concerning preserves or semi-preserves of duck foie gras, fresh, smoked or dried duck breasts, confit of duck and other cuts like legs, wings, breast fillets or even duck tongue.

How do you work?

We take delivery of our one-day old ducklings, which we place in a chick house. After two weeks, they are given access to a fenced, sheltered outdoor run. There we feed them on maize for the most part, plus some wheat and soya beans (GMO-free) for fourteen weeks. We then move on to the force-feeding stage that lasts roughly a dozen days and is done without traumatizing them. Only male mulards are force-fed because they are the only ones with good-sized livers without veins, so in this way we avoid any excess production harmful to the market. The food is made up of a blend of maize and water. The ducks are known as 'fat'at this time and are then slaughtered on site, in our abattoir, so we avoid any stressful transportation. From hatching to slaughter, it takes sixteen weeks and everything happens on site up to the processing. The livers are extracted and left to cool while the carcasses are broken down into different cuts. We produce very few whole ducks. Most of our semi-cooked foie gras is made with figs and dates. We are enthusiasts so we are always looking for excellence in the quality of our products and our know-how.

How do you see this market developing?

France is the largest producer and consumer of foie gras in the world. This is real proof of French professionals’ know-how. It is true that this market has changed a lot in terms of its production and consumption. There are an ever-growing number of recipes and preparations made from foie gras, to suit all tastes and adding to the growth in consumption. However, it should remain a festive, quality product. This market is definitely growing but it should not grow too much to avoid a saturation that might devalue the product and damage the market’s stability and the entire sector. It should be eaten on certain occasions. Duck foie gras is one of the prides of French gastronomy and the Gers department. Our turnover grows at 3% annually and we remain confident in the future because duck foie gras is by far the most widely consumed and not likely to disappear. 60% of our clientele is restaurant owners, butchers, delicatessens, caterers (from Gers, Pyrenees departments, Haute-Garonne), private individuals (sales at the farm) and 40% from Rungis Market (160 tons a year).

What do you think of Rungis Market?

Rungis is an exceptional market by the quality and quantity of products sold and the work of its professionals. This open, dynamic market is the only one with such a wide range. We have been selling at Rungis since 1996 and for us, it represents a fantastic outlet for the Paris region.