Meat – Goose & Duck
Breast (Goose & Duck)
Calibre : 50g , the breast is appreciated for its taste and tenderness.
Possibility of making pieces: half breasts (IQF).
Packing : vacuum-sealed.
Skinless duck fillet
Derived from the breast.
Packing : vacuum-sealed.
Aiguillette (Goose & Duck)
Great tenderness.
Also used such as meat to make terrines, pâtés, stuffing…
Packing : vacuum-sealed.
Leg (Goose & Duck)
Legs for roasting or making confit. Sorted and calibrated.
Packing : vacuum-sealed or in bulk.
Wing (Goose & Duck)
* Whole duck wing
* Whole goose wing and cut goose wing (first phalanx)
It is mainly used for making cassoulets and confits.
Packing : vacuum-sealed, in bulk.
Skinless and boneless meat (Goose & Duck)
Used for making pâtés and potted meat (rillettes).
Packing : vacuum-sealed.
Gizzard (Goose & Duck)
Gizzard papillon or lobe.
Packing : vacuum-sealed.
Duck heart
Culinary speciality of southwest of France.
The hearts are prepared fried, in sauce, skewers on the barbecue. Excellent !
Packing : vacuum-sealed.
Whole or sliced smoked duck breast
Smoked duck breast can be used to make your mixed salads.
Packing : vacuum-sealed.