Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up.
Origin : France Animal : Duck Eat by date: 10 days Freezing: suitable
Made exclusively with IGP Perigord duck foie gras.
This protected geographical indication certifies that ducks are raised in Périgord and fed with corn.
Origin : France, Périgord Animal : Duck Eat by date: 3 months
