The duck meat

The duck

Consumed for a very long time, it is always appreciated for it typical flavours of the French South West region

This bird of the anatides family was domesticated by Chinese and Egyptian people 2500 years ago. Perfectly adapted to the French South West climate, our fat duck “le mulard” has a tasty meat very healthy.

The duck meat has always been a kind of winter reserve, under the special cook of “confit” (preserved).For some years this special cook and our uses has changed into a different way to consume meat, fresher. Knowing these changes, Excel Company brings a traditional cut, more adapted o industrial methods.

This knowledge respects the quality product and hygiene norms imposed by a strict norms’ manual.

Tradition is not against innovation

If the breasts, the aiguillettes, and legs are always consumed with pleasure, we have new cuts which increase our tasting senses. Tournedos, breast steak, roti breast with espelette red pepper… open opportunities of cooking to new chiefs or common cookers to make delicious recipes.

At the time where tastes are nature less, we can count on the French South West breeders to bring authentic products.