Duck & Foie Gras

Canadian Moulard / Magret Duck

Moulard ducks (aka Magret Duck) are the sterile cross-breed of a Pekin duck (aka Long Island Duckling) and the native American Muscovy duck. They represent the best characteristics of both breeds; the robust flavor and large size of Muscovy, with the ample, flavorful fat of Pekin.

This breed is the preferred breed of choice for foie gras production.

Duck is a luxury poultry option that really shines on restaurant menus. Duck breasts are excellent rendered & seared, while duck legs are a great braising or confit cut.

available cuts:

  • Breasts
  • Legs

Canadian Foie Gras

Foie gras is the smooth, creamy, incredibly rich livers of ducks that have been fed copious amounts of grain during the last ten days, using the traditional French method known as gavage. This makes use of the duck's (and geese's) natural energy storage system that they use to store energy ahead of their annual migration south.

After production, foie gras livers are graded according to their texture and visible veins, typically into three letter grades; A through C.

The higher the grade (A is the best) the more suitable the foie is for pan searing. Grade A foie will render the least fat into the pan, allowing more to be served as a piece on the plate. Grade B will render more fat, and won’t be as pretty served whole, but is a lower price and can be a good choice for dishes where the foie won’t be immediately apparent (like stuffing burger patties).

Grade C foie melts easily and isn’t suitable for searing. It is best used in house made mousses, terrines, sauces, and torchon.

available cuts:

  • A Grade
  • B Grade
  • C Grade
  • Sliced B Grade