Duck, a bird so rich and flavorful, that it's less akin to the non-descript flavor of chicken, and somewhere nearer the robust umami flavors of red meat. The breasts, particularly the magret de canard, which is a relatively leaner cut, once seared to a rosy pink, can hold its own against the finest fillet mignon. Duck legs are transformed by careful cooking into silky duck confit or carnitas. Prized and pampered, these are the very same fowl that are raised for their luxurious livers, also known as Foie Gras; and don’t even get us started on the fat! With a truly delectable flavor, duck fat makes a wonderful substitute for butter, shortening, or oil, in savory bread and pastry. All this is to say that Duck is a truly special animal, and it’s responsible for some of the most delicious and highly treasured dishes in the world of cooking. Explore our unparalleled selection of duck products below for a taste of this gourmand’s delight.
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The range of possibilities when it comes to the delightful flavor of duck are seemingly endless. For quick and simple meals, try our tasty smoked duck breasts. Keep some on hand for those busy mid-week lunches or last-minute dinners. All the work of slowly smoking the duck has already been done for you, so this delectable piece of charcuterie is ready to simply portion and enjoy! With no liquid smoke, artificial preservatives, or additives, these humanely raised and butchered ducks are some of the finest we’ve ever tried. A must-have for the charcuterie board, they're also divine on salads, sandwiches, or tossed into pasta or grain-based dishes. Duck fat is pure gold in the kitchen. Slowly rendered over low heat, then strained, this umami bomb will keep well for months, making it as practical as it is delicious! Add it to any dish, from your typical savory uses like duck fat fries to sweets like a savory shortbread! If you’re still looking to add more duck to your life, look no further than our delicious duck Prosciutto. Dark, rich, and funky, this cut of meat stands out on the charcuterie board. Sliced paper-thin, pair this amazing cured meat with melon, figs, sharp cheeses, or even bruschetta!