BREEDS OF HIGH QUALITY DUCK

LABEL ROUGE FREE-RANGE DUCK

Reared in the mild climate between the coast and the bocage of Vendée, Label Rouge Challans duck is a superior product, with distinctively tender, lean and flavour some meat. The long-established know-how of local breeders and the plucking skills of Maison Couthouis produce premium quality, gourmet cuts.

Highly prized for its appetizing golden colour and generous, portion-sized fillets, Challans duck is a beautifully tender, flaour some meat when cooked, making it a gourmet’s delight.

Rearing time:

  • 70 days minimum

Cuts:

  • Oven ready duck +/- 1,7kg Label Rouge label since 1985
Free-range duck

FEMALE BARBARY DUCK

This slow-growing, rustic breed of duck is renowned for its tender texture and lean and naturally flavour full meat. The Barbary is the best breed of duck for roasting.

At Maison Couthouis we prepare as many male as female ducks. The female is highly demanded by chefs because its parts correspond to individual portions (size and weight).

Rearing time:

  • Female duck : +/- 10 semaines
  • Male duck : +/- 12 semaines

Cuts:

  • Whole oven-ready ducks
  • Standard cuts : legs, breasts, primewings, giblets
  • Other cuts : leg meat and primewing meat with or without skin
Female Barbary duck

CHEF’S TIP COOKING INSTRUCTIONS

FOR FEMALE DUCK BREAST
  1. Leave the breasts to stand at room temperature for several hours before cooking.
  2. Score the skin several times, without cutting through as far as the meat.
  3. Cook in a frying pan or under a very hot grill for 4 to 5 minutes on each side, then another minute on each side.
  4. Remove from heat and cover completely for 7 to 8 minutes. This step guarantees a perfect texture while ensuring the meat is still pink inside.

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