Foie gras producers Lorraine

Since 1993, the Porten family has been raising ducks and poultry in the village of Manderen. The ducklings arrive here between June and October, and are force-fed until the end of April. They are raised in the traditional way, in the open air, on grassy pastures before being force-fed. Processing is carried out on site. You can buy preserved foie gras, pâtés, rillettes, confits, etc., duck sausages, duck breasts, duck meat (magret, thighs, aiguillettes) and ready-to-cook poultry.

If you are passing through the north of the department, you will not regret a stop at the Brouennes farm to meet Jean-Marc Petit. Producer of foie gras, he will welcome you to his small farm where you will discover his working environment as well as his delicatessen and local specialities. Foie gras, head cheese, duck black pudding with foie gras, white puddings and other products... that you can buy at the farm or occasionally find on the Verdun market depending on the season.

For several decades, duck foie gras has been the flagship product of the Monier farm. Nathalie and Nicolas Monier (second generation) also offer rillettes, pâtés, confits... The couple raise and process their own ducks: between 1,700 and 2,000 a year. The ducks are force-fed whole-grain corn using traditional methods. Nicolas feels each duck's crop to see if it can still be fed. Not as fast as automatic force-feeding, but more respectful of the animal. No preservatives are used, and preparations are seasoned with "Nature et Progrès" label Guérande salt.