DUCK
Présentation
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
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
TECHNICAL DATA SHEETS
Controlled access document section
You must have a customer account and be logged in to access the list of data sheets available for download.
You must have a customer account and be logged in to access the list of data sheets available for download.
