Duck meat Make duck a celebration!

Rosette of duck breast with lemon vinaigrette and vegetable purée

Mille feuilles rillettes shredded duck — Millefeuille of duck rillettes, capron tempura & tangy freshness

Polenta ravioli with dried duck breast — Polenta ravioli, "long-ageing" dried duck breast and morel flakes

Foie gras and smoked duck breast burger — Gourmet hamburger with foie gras and duck breast

Tagliatelle with smoked duck breast carbonara sauce

Raw meat

The Magret

The magret is the number one duck dish most consumed in restaurants in France.
The magret comes from a duck that has produced foie gras and corresponds to the pectoral muscle. Its meat is tender and melts in your mouth.
At Sarrade, the ducks are fed with non-GMO food (<0.9%), rich in Southwestern corn, and certified 100% vegetable with vitamins and minerals.

The Heart

Highly prized throughout the Southwest, duck heart is a very delicate piece.
Most often it is grilled and accompanied by a small persillade but it can be prepared in many different ways.

The Aiguillette

The aiguillette is a very thin piece of meat located just behind the magret.
It is the leanest part of the duck.
The duck has two of them.

Processed meat

Dried Sliced Magrets

The whole magret is prepared in our workshops for 4 days. Seasoned in churns, matured in cold storage, then dried with a progressive reduction of humidity, it is finally sliced and packaged. Its taste is mild and round, with natural notes of wood and ripe fruit. Its consistency is soft and tender.

Smoked Sliced Magrets

The whole magret is prepared in our workshops for 4 days. Seasoned in churns, matured in cold storage, then smoked with beech wood sawdust combustion, it is finally sliced and packaged. Its taste is long, robust, and full-bodied. When dry, it is more similar to Iberian charcuterie.

Duck Confit

Duck confit is the second most consumed duck dish in restaurants after the magret. The legs are confit in duck fat to ensure a tender texture and a good confit flavor.

The Manchon

It has the same taste as duck confit. The manchon is a convenient product: easy and quick to cook, and its small size allows for better portion cost control.

The Gizzard

Whole, it allows professionals to unleash their creativity. Sliced: practical as it saves time in dish preparation.

Duck Fat

It can replace usual fats while providing an unmatched flavor to your dishes. With its high heat tolerance, it is ideal for preparing potatoes, meat, and sautéed vegetables. Duck fat is known for being rich in monounsaturated fatty acids (omega 9), making it the most balanced option in terms of taste and nutrition ratio.