Whole duck from Quebec
Whole duck from Quebec
Duck is nowadays mainly known for its magret or confit leg, yet it is only since the 1960s that we have been processing duck in separate cuts. Cooking a duck on its breast helps the meat retain its juice and gives it an even more flavorful taste. That is why we offer you the chance to dive back into the kitchens of our ancestors. Lacquered, oven-roasted, or cooked over a wood fire, a whole duck is the ideal piece to enhance large gatherings and showcase your cooking skills to all your guests.
Description
Description
Whole duck from Quebec
Duck is nowadays mainly known for its magret or confit leg, yet it is only since the 1960s that we have been processing duck in separate cuts. Cooking a duck on its breast helps the meat retain its juice and gives it an even more flavorful taste. That is why we offer you the chance to dive back into the kitchens of our ancestors. Lacquered, oven-roasted, or cooked over a wood fire, a whole duck is the ideal piece to enhance large gatherings and showcase your cooking skills to all your guests.
Producer
Producer
Ingredients and allergens
Ingredients and allergens
Additional information
Additional information
Rating:
Curing:14Days
Quantity: 1
Provenance: Qc
Race: Mulard
Portion(s): 5 to 6
Condition: Fresh