Pleasant to taste roasted, smoke, lacquered, pan-fried, in a casserole, whole or cut, this poultry with subtle game accents is prepared all year, but also for festive meals.

Duck, a meat known for its nutritional qualities

The duck enjoys a very good reputation based in particular on its richness in monounsaturated fatty acids and its ability to prevent cardiovascular disorders and diabetes. It also has the advantage of being low in calories while meeting the desires of satiety, precious for the most greedy of you. To limit the fat intake, prefer duck fillets or aiguillettes which are among the leanest parts of this poultry .

Delicious meat that lends itself to sweet salty

The duck goes very well with acidulous fruits and sweet notes. It is very often associated with citrus fruits, mango, pineapple, figs, apples, honey and sweet and sour sauces in Asian gastronomy. And for more traditional combinations, prepare a duck with olives, lacquered or roasted with pepper. The most daring will always be able to incorporate some spices by preparing it confit with seeds of pepper, coriander, nutmeg and herbs.