Butchery | Duck - Can

These raw duck aiguillettes, packaged in ±300g portions, are thin slices cut from the breast. They are characterised by their delicate flavour and extreme tenderness. These aiguillettes are trimmed and sliced, making them ready to cook and saving you precious time in the kitchen. The rigorous selection process carried out by Le Delas, a wholesaler in Rungis, guarantees professional-quality cuts. Culinary uses: These duck aiguillettes are ideal for a variety of uses, allowing for quick and elegant service: ► Stir-fries and woks: Their thinness makes them perfect for quick cooking in a wok with crunchy vegetables. ► Stews: They can be added to stews such as curries or dishes with sauce. ► Mixed salads or poke bowls: They are excellent as a garnish for gourmet salads (Landaise salad) after quick cooking in a frying pan. ► Quick cooking: They can be served poached in broth (Vietnamese style, for example), grilled plain, or marinated. Storage and preparation tips: ► Storage: Fresh product. Store at a temperature between 0°C and 4°C. ► Preparation: Given their delicacy, it is advisable to cook them quickly over high heat (grill, pan) to preserve their tenderness, or to poach them briefly in simmering broth.

This extra deveined French raw duck foie gras features a firm yet creamy texture, characteristic of high-quality foie gras. Its careful deveining ensures ease of preparation and optimal cooking results. With a smooth, uniform pale pink-beige color, it reflects freshness and impeccable quality. Wrapped in traditional paper, each piece weighs approximately 350 g and has been hand-selected by Le Delas Rungis. Culinary Uses Essential for homemade foie gras terrines, pan-seared slices, and refined gourmet recipes. Perfect for festive menus, restaurant dishes, and catering services. Can be prepared semi-cooked, in terrines, or as warm dishes depending on the chef's creativity. Pairs beautifully with brioche toast, fruit chutneys, and sweet wines. An ideal choice for exceptional meals and gastronomic events. Storage & Preparation Tips ► Keep refrigerated between 0°C and 4°C ► Remove from fridge 30 minutes before preparation for easier handling ► Carefully remove any remaining veins if necessary ► Cook at low temperature (60–70°C) to preserve the texture ► Season with salt and white pepper, and optionally a dash of fine liqueur or fortified wine

This duck leg for confit is a prime cut, renowned for its flavourful meat. Sourced from Mulard ducks raised in the wild in Gascony and fed exclusively on corn, this leg is perfect for professionals who want to prepare a duck confit with character. These legs are individually vacuum-packed for optimal preservation and to allow them to be cooked sous vide. Duck confit is a classic French dish that appeals for its taste and texture. This product, selected by Le Delas, your wholesaler in Rungis, guarantees consistent quality and authentic flavour for your dishes. Culinary uses: Duck legs for confit are ideal for slow cooking. ► As confit: The most classic preparation. The legs are first salted and then cooked slowly in their own fat, making them incredibly tender and flavourful. They can be pan-fried just before serving. ► In stews: Duck leg meat goes wonderfully with stews such as cassoulet or parmentier. ► Side dish: Serve with garlic and parsley sautéed potatoes, white beans or mashed potatoes. Storage and preparation tips: This product should be stored in the refrigerator between 0°C and +4°C. It is recommended that it be cooked thoroughly before consumption. For confit preparation, it is advisable to salt it well before cooking it in duck fat.

Offer the authenticity of the French terroir with these ready-to-roast duck legs, vacuum-packed in packs of 2. Selected by chef butcher Le Delas, they come from rigorously selected French farms, guaranteeing tender, tasty meat that's perfect for both traditional and gourmet dishes. These duck legs offer excellent value for money. Ideal for restaurateurs, caterers and butchers, they'll fit in perfectly with your menus of simmered, confit or oven-baked dishes.

These French duck fillets benefit from the Quality Origin France label, guaranteeing complete traceability and breeding that respects French traditions. Vacuum-packed in pairs, these fillets reveal red and marbled meat, characteristic of superior quality French duck. Their vacuum packaging fully preserves their taste qualities and extends their conservation while maintaining the natural tenderness of the meat. With an approximate weight of 700g per pair, these fillets offer optimal yield and ease of preparation appreciated by professionals. Their flavorful meat develops rich aromas and a melting texture during cooking. These fillets selected with high standards by Le Delas meet the expectations of chefs seeking authentic duck meat of consistent quality for their culinary creations. Culinary uses: Perfect for grilled or pan-fried magrets, served pink to preserve their tenderness. Ideal for gastronomic dishes with fruit sauce or wine reduction. Excellent marinated then grilled to develop their aromas. Lend themselves remarkably to plancha or barbecue cooking. Sublime as finely sliced carpaccio for refined starters. Perfectly suited for seasonal menus with root vegetable accompaniments. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Remove 30 minutes before cooking to temper the meat ► Open vacuum packaging just before use ► Score the skin on the fat side to facilitate cooking ► Recommended cooking: pink to rare to preserve tenderness

The excellence of French poultry, offering a whole bird with tender, flavourful meat. This ready-to-cook whole duck (PAC), carefully selected by the Atelier Boucherie at Le Delas, is the chefs' preferred choice for its perfect balance of tenderness and aromatic character. Raised on French farms, it is distinguished by its thin skin and meat that is less fatty than that of the male duck, offering an elegant presentation as a whole bird. Its standardised weight of around 1.6kg allows for precise control of cooking times and consistent serving, essential for gourmet dining. Professional uses, preparation and storage: ► Gastronomic applications: The ideal centrepiece for roasting whole in the oven, it can be prepared in the traditional orange-glazed style, glazed with mild spices, or roasted on a spit. It also allows for precise carving to serve the fillets and legs separately in a ‘two-course' style. ► Preparation: Ready-to-cook product; for perfectly crispy skin and juicy meat, it is recommended to bring the bird to room temperature before cooking and to baste it regularly during roasting. The structure of this female bird ensures even cooking right through to the centre. ► Storage: Fresh product; must be stored in a refrigerated environment between 0°C and +4°C. Its packaging ensures compliance with the strict hygiene standards of the Le Delas Butchery Workshop whilst preserving the organoleptic integrity of the bird until it is prepared.

This product is a professional pack of two French duckling fillets with skin, vacuum-packed for excellent freshness. Each fillet weighs approximately 180 to 220g, with an average weight per pack of 400g. Professional culinary uses: The duckling fillet is a prime cut of poultry, offering tasty meat. It is particularly appreciated for its skin, which becomes crispy when cooked, providing a contrast in texture. It is ideal for high-end cuisine: ► Cooked pink in a frying pan or oven: Sear the skin side for a crispy texture and tender, juicy meat, ideal for plating. ► Gourmet recipes: perfect for refined dishes such as duckling with figs, orange or honey and mild spices. Goes perfectly with red fruit or honey sauces. ► Seasonal menus: goes wonderfully with autumn accompaniments such as chestnuts, pumpkins or purées of heirloom vegetables. ► Elegant presentation: portion size calibrated for quick and consistent service in gourmet or bistronomic restaurants. ► Catering and events: ideal for festive meals, refined buffets or premium meal trays thanks to its even sous-vide cooking.

This raw duck breast of European origin, noble piece of approximately 420g vacuum-packed. From ducks raised according to European standards, this breast presents generous red meat topped with a characteristic white fat layer. Its firm texture and pronounced flavor make it a choice piece for professional kitchens seeking authenticity and taste quality. Vacuum packaging guarantees optimal conservation and preserved freshness of this product selected with expertise by Le Delas. Culinary uses: Perfect for grilling, plancha cooking and oven-roasted preparations. Cook rare or medium-rare according to preferences, with skin scoring for crispy rendering. Ideal for brasserie dishes, duck menus and South-West specialties. Harmonizes perfectly with South-West red wines, Cahors or Madiran. Excellent accompanied by Sarladaise potatoes, dauphinois gratin or roasted seasonal vegetables. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Remove 30 minutes before cooking to temper meat ► Score skin on fat side before cooking ► Cook skin side first to render fat ► Let rest 5 minutes before slicing ► Slice diagonally to optimize presentation

A generous, authentic cut of poultry for your hearty roasts. This ready-to-cook whole duck (PAC), selected by the Atelier Boucherie de Le Delas for its plump build and French origin, is a centrepiece for regional cuisine. With its generous size, it offers flavourful meat and a layer of subcutaneous fat ideal for moistening the meat during cooking, guaranteeing a juicy result and perfectly golden skin. It is the go-to ingredient for professionals wishing to showcase traditional poultry, whether cut up or as a whole bird. Professional uses, preparation and storage: ► Culinary applications: Perfect for traditional roasting in a casserole dish or in the oven, it lends itself beautifully to classic recipes such as duck with olives or turnips. Its carcass can also be used to make intensely aromatic brown poultry stocks after the fillets and legs have been cut. ► Preparation: To bring out the flavours, it is recommended to score the skin lightly before searing the bird in a frying pan or in the oven. Regular basting during cooking helps to keep the fillets tender whilst achieving a crispy skin. ► Storage: A fresh product that must be kept in a refrigerated environment at a temperature between 0°C and +4°C. Its PAC preparation allows for immediate use in the kitchen, minimising handling and ensuring impeccable hygiene.

This fresh foie gras is ideal for caterers, incorporated into charcuterie recipes, pan-fried for hot starters, incorporated into main courses as stuffing for poultry, for example, or in foie gras sauces, soups or veloutés. Lightly fried, it can be used to top toast or canapés, or added to gourmet salads for a contrast of textures and flavours with sweet and savoury accompaniments.

First choice or extra depending on availability.

A finely cut, distinctive poultry cut for precise presentation on the plate. This duckling leg, selected by the Atelier Boucherie de Le Delas for its French origin and consistent trimming, offers meat that is more delicate and less fatty than that of a duck. Its small size, characteristic of the female bird, allows catering and catering professionals to offer elegant, uniform portions, ideal for plated menus where the fine texture and subtle flavour of the poultry are sought after. Professional uses, preparation and storage: ► Culinary applications: Perfectly suited to braising, it also lends itself to being lightly confit or slow-roasted on the bone to preserve its tenderness. It forms a fine base for reimagined regional dishes or autumn-themed recipes, served with seasonal fruit or a rich jus reduction. ► Preparation: Ready-to-cook product; it is advisable to sear the skin over a moderate heat to achieve a crispy texture and even colouring without drying out the meat. Its bone structure ensures excellent heat distribution right through to the centre during cooking. ► Storage: Fresh, vacuum-packed product, ensuring optimal protection and easy storage in a refrigerated environment between 0°C and +4°C. This two-piece packaging allows for precise stock management and helps reduce food waste.

An essential cut for your confits and regional specialities, this duck foreleg, selected by Le Delas butchers, stands out for its generous portion of meat and its skin, which browns beautifully. Its specific shape, combining a central bone with flavourful meat, makes it a product of choice for professionals seeking a premium ingredient capable of withstanding long cooking times whilst retaining an impeccable presentation. Professional uses, preparation and storage: ► Culinary applications: Perfectly suited for making homemade confit duck legs, it also works well in traditional cassoulets or duck stews. In a catering format, it can be braised or glazed to create a high-quality snack option. ► Preparation: For a melt-in-the-mouth texture, opt for slow cooking in duck fat or braising under a lid; searing the skin side first helps to render the fat and concentrate the flavours before adding liquid. ► Storage: Fresh, vacuum-packed product allowing for flexible stock management in the kitchen; must be stored in a refrigerated environment between 0°C and +4°C.

Le Delas offers you this raw duck breast from France, vacuum-packed individually to avoid any loss in the kitchen. This French duck breast is renowned for its quality and tenderness, and is an essential part of French cuisine. Its flavoursome meat and rich taste make it an ideal ingredient for restaurants. Its versatility means that it can be pan-fried or barbecued for quick and tasty cooking, and served with a red fruit sauce, for example. You can also prepare this duck breast in carpaccio marinated with fresh herbs and olive oil for an elegant starter full of flavour. Cooked and cut into large slices, it adds a gourmet touch to mixed salads, pasta dishes, etc.