So well bred, that everything is good to consume
The best of the duck
The typical South West of France duck is the Mulard which is the result between duck of Barbarie and duck of Pekin. The duck Mulard has been bred into green spaces, has been fed with vegetables and corn. After few months with this diet, it will be forced-fed during a dozen days with corn. This fattening will raise it liver but also bring an extraordinary taste. Then it is the time of the slaughter which has to be done with the less stress as possible for the respect of the animal and to keep the best qualities of the meat. The cut and packaging are done with a perfect hygiene that allows us to have labels which guarantee you a healthy product. And you can cook such a natural product in different ways for the pleasure of yours guests.
The tradition: The cooked duck
This old technique to preserve the food is welcome during the meal.
Especially the legs will be cooked into fat and will be preserved during several months.
For the ones who loves tasty meat: the magret (the breast)
A rustic and real taste of the countryside of the French South West. Its fattened skin will feed the meat during the cooking, the meat has to be eaten pink and we are sure you will find a lot of ways to serve it.
The tenderness of aiguillettes
The “filet mignon” of the duck is a delight to taste after a soft cook, to make it perfect to eat pink inside but hot.
In the duck, everything is good:
- Neck stuffed with flesh and foie gras
- Cooked gizzards with a gourmet salad
- Mixed flesh and fat to make delicious “rillettes”.
In the duck nothing is lost, everything is good to create gluttony!
Faire-savoir
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