How is one of the world’s most luxurious delicacies produced on an industrial scale?
In this episode of Inside Production, we go behind the scenes of a foie gras factory to uncover the full production process behind luxury duck liver — a product long associated with fine dining and French culinary tradition.
From duck farming and feeding programs to processing, grading, packaging, and distribution, this factory documentary explores how foie gras is prepared for high-end restaurants and global markets.
In this production tour, you’ll discover:
• How ducks are raised and monitored
• Feeding and growth management systems
• Processing and liver selection
• Quality grading standards
• Packaging for export and fine dining
• The history of foie gras in European cuisine
Foie gras remains one of the most debated gourmet products in the world. This episode focuses on the production systems, industry scale, and food safety standards used in modern facilities, while providing cultural and historical context behind its continued demand.
Whether viewed as a luxury ingredient or a controversial product, foie gras represents a unique intersection of agriculture, tradition, and global gastronomy.
If you enjoy How It’s Made, factory documentaries, food industry deep dives, and behind-the-scenes production tours, this episode delivers a detailed look inside the foie gras industry.
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