Butchery | Duck - Can | Le Delas Rungis
Butchery | Duck - Can
Trimmed and sliced, these duck aiguillettes are characterized by their delicate taste and their tenderness. Ready to cook, they save valuable time. It can be served poached in Vietnamese style broth, for example, roasted, marinated, or simmered.
For its tender and tasty meat, this raw duck breast was awarded the gold medal of French 2010 Concours Général Agricole. Served whole, half or in aiguillettes, it can be prepared according to many traditional or sweet-salty recipes. Vacuum packed, it keeps all its taste qualities during 10 days in positive cold.
Fresh, non-deveined and vacuum packed, this excellent value foie gras is generally used for making homemade foie gras terrines, foie gras stuffs or another preparation for fresh foie gras. Cheaper than "extra" foie gras, it may have some visual defects. On the other hand, its taste is guaranteed by the quality of Lafitte ducks.
Vacuumed immediately, it can be kept for up to 12 days in a positive cold and must be prepared or deep-frozen quickly.
These grey-feathered Barbary ducks are farm-raised for 10 - 11 weeks, whereas most producers rear ducks for only 8 weeks. They have a rich yellow skin and pink, tender meat, whose superior quality makes these birds suitable for a variety of cooking methods.
