Duck

Duck meat, one of the French cuisine symbol, comes in different shapes. Legs, inner filet as well as breasts, suits perfectly sweet and sour tastes like the traditional and famous duck à l’orange french meal. The duck also combines multiple nutritional values. To enjoy its taste and flavour at their best, the meat has to be just-right cooked.

Barbary duck ::
Male & Female Cutting: Breasts / Inner Fillet / Legs / Prime wing / process meat.
Whole Male & Female

Mulard duck :
Foie Gras / Foie Gras escalopes / Magret / Duck leg in confit / Duck fat