CLEAN : In the US foie gras farmers are fighting for acceptance

The video discusses the process of duck processing, including deveining and flavoring, and the business challenges faced in expanding operations. It highlights the anatomy of ducks and the complete utilization of the animal, emphasizing no waste. The speaker also shares their goal of developing innovative duck products for the US market, such as duck ham and bacon, to make them more familiar and friendly.

What is unique about the anatomy of ducks compared to humans?

• Their trachea and food pipe are separate and parallel.

• Their trachea and food pipe are combined.

• Their trachea is longer than their food pipe.

• They have no trachea.

What is the speaker's approach to using the duck in culinary practices?

• Only use the meat and discard the rest.

• Use every part of the duck except the quack.

• Focus only on the liver.

• Use only the feathers for decoration.

What strategy does the speaker use to promote duck products in the U.S.?

• Advertising on television.

• Hiring lobbyists and educating chefs.

• Offering free samples to the public.

• Opening duck-themed restaurants.

What is one of the speaker's goals for duck products in the U.S.?

• To make them more familiar and friendly.

• To keep them exclusive and rare.

• To only sell them online.

• To export them back to France.

Which innovative duck product is mentioned by the speaker?

• Duck ham.

• Duck ice cream.

• Duck sushi.

• Duck chocolate.