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Duck
DUCK
Duck is a meat with a more intense flavour, rich in protein, containing a higher fat content compared to white poultry, which gives it its characteristic juiciness and aroma. It is ideal for roasts, confits and stews, ensuring high yield in professional kitchens.
DUCK LEG
The duck leg corresponds to the lower part of the bird, including the layer of fat under the skin. It features dark, firm and very succulent meat, with the intense flavour characteristic of duck. It should be slow-roasted or confit, allowing the fat to melt and the meat to become tender. Key in recipes such as roast duck with rice and flavour-rich stews.
DUCK BREAST (MAGRET)
Duck breast, also known as magret, comes from the front of the bird and includes the skin with fat. It is red meat, with a firm texture and a sophisticated flavour. It should be grilled, starting with the skin side down so that the fat melts and the meat stays succulent. Usually served in thin slices as an exquisite main course.
Ready-to-Cook Solutions
Products developed to meet the speed demanded by the modern market, maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of rissoles, croquettes, samosas, and pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven regeneration.
Versatility and Premium Variety
A portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of food cost per serving and eliminating waste during the preparation phase.
Available
PRICE 0.01€
Ready-to-Cook Solutions
Products developed to meet the speed required by the modern market, maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
Full range of rissoles, croquettes, samosas, and pastries, with generous fillings and crunchy textures. Developed to maintain integrity and visual appearance after frying or oven regeneration.
Premium Versatility and Variety
Portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of cost per serving (food cost) and eliminating waste during the preparation phase.
Available
PRICE 0.01€
Ready-to-Cook Solutions
Products developed to meet the speed required by the modern market while maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of rissoles, croquettes, samosas, and pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven regeneration.
Premium Versatility and Variety
A portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of food cost per serving and eliminating waste during the preparation phase.
Available
PRICE 0.01€
Ready-to-Cook Solutions
Products developed to meet the speed demanded by the modern market, while maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of patties, croquettes, samosas, and pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appeal after frying or oven regeneration.
Versatility and Premium Variety
A portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of food cost per serving and eliminating waste during the preparation stage.
Available
PRICE 0.01€
DUCK
Consumption Benefits
HIGH-QUALITY PROTEIN
B-COMPLEX VITAMINS
ESSENTIAL MINERALS
UNSATURATED FATTY ACIDS
FREQUENTLY ASKED QUESTIONS
Find what you are looking for
The duck must reach a minimum internal temperature of 74° C to ensure the elimination of microorganisms and food safety.
Defrosting should be carried out **in a refrigerator (0° C to 4° C) or in dedicated equipment**, avoiding exposure to room temperature to prevent bacterial growth.
Duck is ideal for **roasting, confit and braising**, methods that preserve the flavour, juiciness and firm texture of the meat.