A succulent Duck Leg Confit cooked to perfection and ready to enjoy.
In this sophisticated game bird sausage, mild pheasant gets an upgrade thanks to the refined sweetness of cognac, mace and juniper berries.
Musky duck is highlighted by the citrus notes of triple sec, finished with the sweetness of the cinnamon and a hint of butterscotch.
Rich, juicy duck is paired with applejack brandy for a flavor profile that's the epitome of autumn.
Beautifully presented with wingbone attached, these succulent pheasant breasts offer a rustic alternative to chicken breasts.
Duck sausage made from duck meat, pork meat, figs, brandy, fresh garlic, onions, and spices.
Moulard Duck breast filled with rich, beefy flavor, best served pan-roasted, sauteed, or grilled.