METHOD FOR IMPROVING THE PROPERTIES OF A PRODUCT FROM DUCK, AND DUCK CRAMMING FOOD FOR IMPROVING THE PROPERTIES OF THE LIVER AND/OR MEAT THEREOF

摘要

The invention relates to a method for improving the properties of a product derived from a crammed duck and to a cramming food used in the method. The invention comprises adding nettles in the duck cramming food for a portion at least of the cramming time, whereby the product exhibiting improved properties is the liver. The improved properties include organoleptic properties, the rendering rate, and the vitamin A, vitamin E, beta-caroten and silicon contents. The invention can be used is the production of “foie gras” and crammed poultry meat (geese, ducks).