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Today, a small farm in Lebanon produces the delicacy locally, using ducks imported twice annually from France.Each year the farm flies in 1,100 ducklings from France, 900 of them Pekin females and 200 Muscovy males. These are bred to create a hybrid, known as the Mulard duck, which is used to create foie gras.Guitta Yaacoub, the farm's agro-engineer, explains that these ducks are used solely for breeding, and will eventually be sold for meat.As well as the foie gras, which can be purchased whole or sliced, the products produced by the small farm include whole ducks ready to be cooked, as well as raw legs and breast.
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