Gently cured duck Wings bathed in their own fat and slowly cooked to falling-off-the-bone perfection.

Gently cured duck Wings bathed in their own fat and slowly cooked to falling-off-the-bone perfection.

This delicious duck dish is fancy enough to impress your friends while equally simple enough to serve up as a family supper. Made with classic French ingredients like Toulouse sausages, Duck Meat, garlic, can beans and delightful tomato sauce, this dish is packed full of delicious flavors.

The Duck Confit  is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin.

The Duck Confit  is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin.

Our Sliced, Dried and  Smoked Magret is seasoned with salt and a subtle blend of spices, then delicately and slowly cold smoked with beechwood for over 24 hours, which gives it a very specific taste much appreciated by lovers of fine food.

Our ready-to-cook duck legs are ready to season and roast, bake or braise, duck legs may be used in soups, salads, sandwiches or to make confit. We also offer fully cooked  Duck Leg Meat and Duck Leg Confit prepared in the time-honored French tradition of seasoning and slowly cooking the meat in its own fat.

Duck aiguillettes are often fried quickly in hot melted butter, seasoned, and served as an appetizer.  The duck aiguillettes can be browned in butter quickly so that the inside remains pink and juicy. The sautéed duck strips are served with pears poached in red wine, seasoned with cloves, star anise, and juniper berries.

With this product, we suggest you many ways to enjoy magret. You’ll be surprised by this roast’s moist and tender texture that results from thorough, just-right cooking. Just as with a beef or pork roast, this duck roast can be enjoyed cold, sliced, with any accompaniment you desire.