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.
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
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
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.
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
Ce foie gras frais est idéal pour les traiteurs, intégré dans des recettes charcutières, poêlé pour des entrées chaudes, intégré dans des plats principaux en farce dans des volailles par exemple, ou dans des sauces au foie gras, soupes ou veloutés. Snacké, il garnit vos tartines ou canapés, intègre vos salades gourmandes pour un contraste de textures et de saveurs avec des accompagnements sucrés-salés.
First choice or extra depending on availability.
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.
Raw deveined duck foie gras from ducks raised in the European Union. Packaged IQF (individually quick frozen), this frozen product ensures optimal quality and flavor preservation. Its tender and fine flesh offers great culinary versatility. Selected by Ledelas.
Culinary uses
Ideal for preparing terrines, mousses, or gourmet dishes. Can be pan-seared to enhance its texture or used as a main ingredient in refined recipes. The deveined presentation facilitates preparation.
Storage and preparation advice
► Frozen product – store at –18 °C
► Do not refreeze after thawing
► Thaw slowly in the refrigerator before use
► Handle gently to preserve texture