Duck
Barbary Duck
Barbary Duck and duckling (scientific name: cairina moschata) have been born, bred and slaughtered in south-west France for generations.
Duck meat has always been a present in France, and is a true symbol of French gourmet cuisine. It can be dressed up for festive occasions or used in everyday cooking. Aiguillettes, filets and duck’s legs marry well with both sweet and savoury dishes, including the traditional canard à l’orange or duck with orange. Duck meat is very low in fat content, is both firm to touch and tender to eat, and has a high nutritional value. Duck meat is best eaten slightly pink at the centre.
- For 100g of Barbary Duck, 24g proteins
- 11 g lipids
Barbary Duck cuts
- Whole duck
- duck legs
- duck legs
- duck wings
- duck liver
- duck gizzard
- duck meat for industry
Label Rouge duck
Free range Label Rouge duck is the one used in gourmet restaurants. The delicate and crusty skin which stretches over its delicious flesh is the result of strict breeding conditions for a minimum of 74 days.
A certified Label Rouge duck is given no added fat or animal bonemeal, and is able to run around outside, giving it that particular flavour and an optimal quality meat.
Peking Duck
Peking duck came to Europe at the end of the XIX century, and was mostly used in Chinese food such everyone’s favourite, Peking duck. In addition to introducing you to a whole new taste experience, Peking Duck helps prevent cardiovascular disease and diabetes.
Good to know :
To begin with, the luxury dish, Peking Duck, which dates back to the XIIIth century, was only made with the skin of the bird that was brushed with a sweet paste and then roasted over a fire of date, pear or peach wood. The meat, on the other hand was not at all appreciated and was therefore left to the servants. Source : passeport-santé
