Our History

La Ferme Saint Jacques “Les Vollailes de Batroun” has been in the production of Duck liver and duck products for the past 10 years. Based in Lebanon, La Ferme Saint Jacques the first and only Foie Gras and all duck production facility in the Middle East. The Farm activity embraces the process from the breeding of ducks to the transformation and processing, through to the distribution.

La Ferme Saint Jacques is very well established in the Lebanese and regional market. Our clients are all over Lebanon and Middle East countries.

La Ferme Saint Jacques has an excellent track record for the best customer satisfaction. We have never compromised on the quality and the services provided to the customer. Duck Liver, Duck Breasts and confits are produced and transformed in the farm in the purest traditions of farming families from south West of France.

Processing is done in conformity with the most severe European norms.

La Ferme Saint Jacques is proud to have the ISO 22000 certification for Food Safety Management, in addition of a Halal certification for all products.

La Ferme Saint Jacques is a story of Friends united by the love for original traditions and refined culinary art.

Duck Liver, A Delicacy, A Story

Duck Liver is a refined sensual delicacy that has traveled across the centuries before reaching Lebanon; a neighboring land of its forefathers. Back in the old ages, Egyptians savored on the liver of ducks and geese that fed along the Nile River prior to their migration. Like all bird species, it is a natural instinct for ducks to over-feed themselves in order to prepare for the long cold winter or migration. Overfeeding causes fat build up and renders birds more juicy and tender.

Described by food critics and connoisseurs as “a quintessence of aromas and flavors”, Foie Gras has acquired the repute of being a legend in itself through its unique succulent zest.

Duck Liver and Your Health

Due to its French name translation being “Fatty Liver” as well as “clichés” and speculations that have condemned it as a diet dissident, duck liver has suffered an unmerited falsely acquired bad reputation among many. However, it has been scientifically proven by health specialists that duck fat is as mono and polyunsaturated as olive oil. Therefore, moderation remains the secret of a well-balanced diet.