THREE BREEDS OF HIGH QUALITY DUCK

THE BARBARY DUCK

This slow-developing duck is renowned for its tender texture and lean meat. The Barbary is the best breed of duck for roasting. At Maison Couthouis we prepare as many female as male ducks. The female is highly demanded by chefs because its parts make appropriate individual portions in size and weight.

Rearing time:

  • Female duck: 10 weeks
  • Male duck: 12 weeks

Cuts:

  • Whole ducks with head and feet, and whole oven-ready ducks
  • Standard cuts: legs, breasts, primewings, giblets
  • Other cuts: breasts with or without skin, boats, chops, tournedos, leg meat…
Female Barbary duck leg

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.

THE CHALLANDAIS « AU SANG » DUCK

Created by a chance event like so many great innovations, the Challandais « au sang » duck, or unbled duck, is the top quality duck in terms of flavour and texture. The blood retained in the muscles gives the meat an extremely tender, almost melt-in-the-mouth texture.

Rearing time:

  • 8 weeks

Cuts:

  • Whole ducks with head and feet, and whole oven-ready ducks
  • Breasts, boats, legs
Whole duck and boats of Challandais « au sang » duck
Breast of Challandais « au sang » duck in sweet white wine and grape sauce, with pumpkin purée
Chef’s Suggestion by Emmanuel Huchet, Restaurant Le Martinet in Bouin, Vendée

THE WILD DUCK

The wild duck is a rare breed reared mostly in the Marais Breton Vendéen area, around Soullans. Whether of the white or brown feathered variety, the wild duck is a cross between the Khaki Campbell female and the wild Mallard duck. 
 Renowned for its extremely delicate meat and intense flavour, we also offer wild duck prepared the unbled way, in keeping with French culinary tradition.

Rearing time:

  • 8 weeks

Cuts:

  • Ducks of approx. 1kg, sold exclusively whole, with head and feet or oven-ready.
Grey wild duck, with head and feet

CHEF’S TIP

Ideal for two people.
 Roast in oven for 45 to 50 minutes. For a dish revealing flavours similar to wild game, serve with potatoes, carrots or mushrooms.

- ALL OUR PRODUCTS ARE AVAILABLE FRESH AND FROZEN -

DISCOVER THE DRY PLUCKING METHOD