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 challenges does the speaker mention regarding the culinary practices in different states?

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What is the speaker's personal goal related to duck products?

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