It stands out for its high content of good quality proteins and its important vitamin supply.
Although it has a high fat content, it is concentrated on the skin.
Therefore, when the skin is discarded when eating meat, the amount of fat drops considerably.
Types of cuts:
- Frozen Foie Gras: duck liver of the mulard species, which are overfed to increase the volume of its liver.
- Magret: boneless duck breast. It is a fillet of dark meat and cut with the skin.
- Frozen Duck: whole bird, average of 2.3 kg.