Eat lean and clean.
Feeling better means eating better.

 

Why eat Muscovy duck?

It's simply delicious! …It's simply healthy!

Have you ever thought of including duck - Muscovy duck in particular - in your diet?

If you have not, check out some of its benefits:

• Originating in the warm climates of South America, the Muscovy duck is a breed in a class of its own. It needs no fat for protection against cold weather and therefore is by far the leanest domesticated duck breed.
• A Muscovy duck has the highest yield of any duck available and 50 percent more breast meat than other ducks.
• Muscovy breast meat is 99 percent lean.
• The skin of this duck has 50% less fat and fewer calories than the Moulard or Peking varieties.
• Muscovy ducks have less fat and less calories per pound than turkey!

Here is what the National Research Institute for Agriculture (INRA)1 says about the Muscovy duck: “[Muscovy] Duck meat is lean (breast meat contains only 2% lipid), and rich in polyunsaturated fatty acids. However, unlike chicken meat, duck meat is red.”

And how easy to cook! You may use any one of hundreds of exotic recipes. However, try our recipe of cooking a 3kg duck in your oven in a closed pot at 95°C (200°F) for 9 hours, without adding any liquid / seasonings. The meat simply falls off the bones and has a rich, distinct taste! The less heat the more nutrition!

We use certified organic food free of chemical fertilizers, pesticides, genetically modified grains (GMO’s), steroids, antibiotics, growth hormones, coloring agents, animal by-products, medicated feed, chemically extracted meal or synthetic roughage. We don't hurry nature: we grow our ducks for 100-120 days compared to 42-45 days for most Peking ducks. This allows our birds to fully mature. Feed is carefully selected, blended and milled at the farm for a balanced diet.

1. Institut National de la recherche agronomique (INRA), 37380 Nouzilly, 1995, Prod. Anim., 8 (2), 117-125.

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Guinea Fowl ….

A tasty alternative to chicken

Guinea fowl may not be a household name in Canada, but is very popular in countries like France and Italy. Why?

Guinea fowl, also known as pintade, faraona, or African pheasant, used to be a wild bird; it is now mostly farm-raised. With striking white spots on its gray feathers, a mature Guinea fowl is similar in size to a pheasant and slightly smaller than a chicken.

• Guinea fowl meat is moist and meaty.
• It is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor.
• Its meat to carcass yield is exceptional.
• Guinea fowl is substantially leaner than chicken.
• Restaurants often choose Guinea fowl over pheasants because there are no tendons to speak of in legs and thighs, making this part of the bird more versatile and cost effective.

Nothing could be simpler than preparing Guinea fowl: just substitute it for chicken in your favorite recipes!

Certified organic, we raise our Guinea fowl with the same care as we do our ducks.

All our products are vacuum-sealed for freshness.