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Duck

Know your product

Duck is one of the most popular poultry in gastronomy. Its flesh is more or less musky according to the species, as well as by the amount of flesh. Traditionally, Duck is cooked as a fillet of breast, roasted, confit or in cassoulet.

We supply a large range of top quality Duck meat: Muscovy Duck, Mallard Duck (or Wild Duck)...
- Aiguillettes (thin fillet slices)
- Fresh fillet, or frozen, whole or cut, plain or stuffed
- Manchons [wings]
- Rillons [breast]
- Tournedos (thick rounds)
- Gizzard
- Legs confit or plain
- Heart
- Neck.

Also, browse our top quality Foie-gras.

How to buy

Duck skin should be soft, dry and waxy. Its chest has to be plump.

how to keep

Keep Duck in the fridge for a few days.

Tips

Duck is perfectly cooked when the meat is slightly pink. Before roasting your whole Duck, tie it with a string to the base of the neck and dip it into boiling water. This will strengthen the skin and make it more crispy.

Seasonality

Jan.
yes
Fé.
yes
Mars
yes
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
AoÃ.
yes
Sep.
yes
Oct.
yes
Nov.
yes
Dé.
yes

Recipe

Get a detailed data sheet

Our brands

Saveurs d'Antoine
EpiSaveurs
TerreAzur
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