Rearing farm
Ernest SOULARD process only two breeds of duck. Their quality is due to a large part of the knowledge and experience of our rearers who adapt to the rearing conditions depending on the breed of the duck.
Our ducks
Barbary Duck
Originally a wild species which comes from South America, domesticated in the 16th century and brought to Europe by Christopher Columbus, Barbary ducks are very robust and easy to rear. They are distinguished by a plump carcass and with meat containing very little fat, generally called “lean ducks�.
Their characteristics: The face is often caruncular
Mulard duck
Called “Fatty Ducks�, they are the result of crossbreeding between a Barbary duck and a Peking Duck. Due to this crossbreeding it is possible to obtain a rustic duck which has the ability to produce an excellent foie gras and meat which is particularly full of flavour.
Their characteristics: The head and tail often have black markings
The craft of a duck rearer
250 rearers / force-feeders / foie gras producers work exclusively for Ernest SOULARD. These rearers are situated all over the Vendée and neighbouring counties. This is a key stage of production, a good duck is largely dependent on the nature of this rearing period.
A rearer has the responsibility to :
- follow a feeding program defined by the company,
- look after the general condition of the duck farms ( buildings, ordering feed, ventilation, water and out-side enclosures),
- respect the rules of hygiene ( to disinfect buildings before the arrival of a new batch of ducklings),
- to care for and look after the good health of the ducks with support from company’s technical department,
- to complete the rearing file which is a link between the rearer and the company. These files record the: traceability, feed given, water consumption, growth chart and various reports relating to technical visits.
Foie gras producers have the same responsibilities as our rearers. They attend a 2 month professional training course and become a “full-time professional. This training imparts the secrets of producing Ernest SOULARD foie gras which has the reputation of being the best.
To join our team of rearers / foie gras producers
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Rearing Conditions
Ducks are reared for between 10 and 14 weeks depending on the breed. To obtain a meat which is of quality, the ducks are reared in special farm buildings, well ventilated and have access to open-air grassy enclosures. They are fed food which is 100% vegetable. Their rearing follows rigorous rules of hygiene, which also respects environmental regulations.
