Interesting facts about French ducks and their fat
Ducks are a big part of French culture and cuisine as well as adding value to the economy of France.
There is around 1 duck for every 2 people in France and France has the highest number of ducks in Europe, in fact, it is the only country outside of Asia in the top ten of world duck population. Ducks export value to France is over 5 million euro a year.
Duck hunting season runs from September to January in France which is a country of migrations and wintering stay for ducks from Scandinavia and Russia.
A farm cooperative, based in a rural village in the southwest of France in the Dordogne, is powering a tractor and two other vehicles with biodiesel made from duck fat. There are plans to expand the production of this fuel in the area.
Duck fat is another part of the French Paradox: in the United States, 315 of every 100,000 middle-aged men die of heart attacks each year. In France the rate is 145 per 100,000. However, In the Gascony region, where goose and duck products form a staple of the diet, this rate is only 80 per 100,000.
Duck fat contains 35% saturated fat (compared to 51% in butter) and 50% monounsaturates (close to but not as high as olive oil which has 70%).