LA FERME DE GRAND-MÈRE

Ducklings arrive at the age of four weeks at the farm and are raised up to the age of fourteen weeks in the grassland, mainly from wheat, corn, peas or soybeans, vitamins and flaxseed (rich in Omega 3). From weeks, ducks are beginning to be addicted to corn, in large collective gavage parks, in the traditional way. Fatty livers are prepared very early after slaughter to ensure the best product quality. On the menu here, a raw foie liver, a prepared whole fat liver, a mid-baked whole liver, a fatty liver cooked in bowl, a foie gras baked in cloth… You can purchase these beautiful livers or other terrine and cooked dishes on the farm and markets (especially in Evreux on Saturday morning).