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DUCK - COMPANY MAIN
ACTIVITY
- Barbary
duck : whole oven-ready bird, breastfilet, oyster cut leg,
innerfilet, bone in breast, “sot l’y laisse”, liver,
gizzard, heart, neck, fat, boneless and skin on leg meat, boneless
and skinless leg meat, drumette, wing meat skin on or skinless,
midwings, carcasses
- Pekin
duck : oven-ready bird, breastfilet, oyster cut leg
- Challandais
duck (free range) : should be named
“Gourmet Connoisseur duck”. Oven-ready bird, breastfilet,
oyster cut leg, bone in breast, carcasse (suffocated or unsuffocated
style)
- Nantais
duck (free range) : oven-ready bird, breastfilet, oyster cut
leg, bone in breast, carcasse (suffocated or unsuffocated style)
- Rouennais
duck : very rustic duck, very close to green neck mallard
but much heavier (dark meat, dense in flavour, fantastic for connoisseur).
Available oven-ready, breastfilet, oyster cut leg, boneless and
skin on leg, bone in breast, carcasse
- Wild farmed
duckling from Vendée : crossbreeding of a male Mallard
green neck duck (Colvert) and a female Khaki duck. Oven-ready
duck, breastfilet, oyster cut leg, boneless and skin on leg, bone
in breast, carcasse (two different style : from white feathered
birds or grey feathered birds)
- Mulard
duck : Crossbreeding with a male barbary duck and a female
pekin duck. This duck is mainly crammed for foie gras production.
Oven-ready bird, foie gras (all categories), portion controlled
foie gras slices, magret, oyster cut leg, innerfilet, liver, heart,
gizzard, neck, trimming, fat, carcasse
TOP
GOOSE
- Oven-ready
non crammed goose
- Crammed
goose : oyster cut leg, magret, innerfilet, all categories
of foie gras, heart, gizzard, drumette
TOP
GUINEA FOWL
- Oven-ready
guinea fowl, breastfilet, oyster cut leg, bone in breast,
liver, leg meat, supreme
- Free range
guinea fowl Label Rouge
TOP
COCKERELL / POUSSIN
- Oven-ready
bird, half bird
- Free range
bird, oven-ready
TOP
TURKEY
- Baby turkey,
oven-ready
- Breastfilet,
oyster cut leg, leg meat, thight meat, drumstick, drumstick meat,
sot l’y laisse, wing, wing meat, midwings, drumette, drumette
meat
TOP
CHICKEN Certified, Label
Rouge, A.O.C
- Oven-ready
white skin chicken, maize fed chicken, black feet chicken, from
Landes, Bresse, Bretagne, Normandie, Alsace, Vendée, Auvergne,
Loué, Gascogne
- All primal
cuts : breastfilet, suprêmes, wings, oyster cut legs,
leg meat
- Poularde
- Capon
TOP
FARMED GAME BIRDS
- Quail
: oven-ready or all offal in or with giblets…, oyster
cut leg, skin on breastfilet, skinless breastfilet, fully boned
bird, crapeaudine…
- Oven-ready
young pigeon or all offal in or giblets in…, legs, breastfilet,
boned birds, crapeaudine…
- Red legged
partridge, oven-ready or in the feathers, or offal in or giblets
in
- Cock and
hen pheasant, oven-ready or in the feathers or offal in or
giblets in
TOP
HUNTED WILD GAME
- Small
game : woodcock, teal, wigeon, wood pigeon, mallard, partridge
(red legged and grey), wild quail, grouse, cock pheasant, hen
pheasant, brown hares, wild rabbit (please note some game is allowed
for sale only out of the E.U)
- Big game
: wild boar, red deer, roe deer, fallow deer
TOP
RABBIT
- Oven-ready
rabbit
- Cuts
: oyster cut leg, shoulder, saddle, kidney, liver
TOP
ROOSTER
- Oven-ready
bird
- Bone
in cuts natural proportion, oyster cut legs
TOP
PROCESSED PRODUCTS
- Semi-cooked
foie gras (terrines & glass jars), tins, portion controlled
slices
- Confit
(cooked in duck fat) : duck leg, duck drumette, chicken leg,
chicken drumette, quail leg
- Pan fried
and breaded products : chicken steacks & nuggets, cordon
bleu, pineapple
- Roasted
products : Chicken drumette, chicken midwings, chicken legs
- Cooked
red deer or wild boar goulasch
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OTHER SPECIALITIES
- Wild
mushrooms, fresh-chilled or frozen
- Truffles,
fresh-chilled or frozen
- White
asparagus, fresh-chilled
- Peeled
chestnuts
TOP
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