Duck
There are about 80 different types of duck!
Amongst these, there are wild ducks, and
domesticated ducks, the most popular being the
Barbary and the Peking…not to mention our very own, highly-prized
Brome Lake duck!
Duck flesh has a slightly musky flavour, and
can be quite fatty depending on the type. Normally
duck weighs between two and three kilos. The
Colbert has the best reputation of the wild ducks,
just the thighs and the fillets are eaten.
To discover for yourself why duck is so
appreciated by connoisseurs, you must try all the favourites:
roasted duck, duck stew
(cassoulet), breast of duck (magret), preserved
duck (confit), not to mention the truly divine
pâté de foie gras!
Foie gras or duck liver pâté is made with the liver of a duck that has been fattened on grain for a minimum of twelve days. The term “foie gras,” as regulated in many different countries, designates a ready-to-eat product that contains at least 20% duck liver.