FROZEN DUCK

The meat of the duck has a red color, delicate texture and strong characteristic flavor.
It stands out for its high content of good quality proteins and its important vitamin supply.
Although it has a high fat content, it is concentrated on the skin.
Therefore, when the skin is discarded when eating meat, the amount of fat drops considerably.

Types of cuts:

- Frozen Foie Gras: duck liver of the mulard species, which are overfed to increase the volume of its liver.

- Magret: boneless duck breast. It is a fillet of dark meat and cut with the skin.

- Frozen Duck: whole bird, average of 2.3 kg.