Whole Québec Duck
Nowadays, duck is best known for its magret or its leg confit, and yet it is only since the 1960’s that preparing duck in cuts became popular. Cooking a duck on its bones allows the meat to keep its juices and gives it an even tastier flavour. While you can request a specific cut for a modern approach, we also offer you the possibility to honour your ancestors' cuisine. Lacquered, roasted in the oven or over a wood fire, a whole duck is the ideal piece to accentuate large gatherings and show your cooking skills to all your guests.