DUCK MEAT - FROM OUR FARMS TO YOUR TABLES

In Europe, the duck has been bred since ancient Greece. Most ducks were raised in regions with natural bodies of water. After World War II, duck breeding has been intensified.

Nowadays, duck breeders combine long-established breeding methods with modern, ecological technologies, thus obtaining high-quality meat.

Along with goose, duck is a highly prized type of poultry meat. Duck meat is relatively fatty, but in this case, the fat content enhances the flavour, while also serving as an excellent carrier of fat-soluble vitamins.

The higher fat content ensures that the meat remains juicy after baking or frying, eliminating the need for additional sources of fat, such as vegetable oils, during heat treatment.

Duck meat is a staple ingredient in many exquisite dishes of European and Asian cuisines.