The Production of Foie Gras Movie Review 199?

Explains the meticulous detail required to raise moulard ducks suitable for foie gras and the methods of grading, handling and storing foie gras. First part of the two volume Foie Gras Series.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 20 minutes.

Cast and Crew

Genres

Cooking, Food Industry, How-To