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Lame duck? No way.

Duck is always a delicacy – not just in the festive season. In East Asia, ducks are among the most important livestock, and crispy roast duck is one of the most famous Chinese dishes. Duck is rich in magnesium, vitamin B1 (thiamine) and unsaturated fatty acids. Our Muscovy ducks come from Miéral breeders in the French regions of Dombes and Bresse and from Ireland (Peking duck). All of them have a balanced ratio of fat to tender, succulent meat. The whole ducks are either gutted or fully cleaned and ready to cook. We also offer portioned duck meat, such as duck breasts or wings.

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Are there differences between types of duck meat?

The flavour, texture and fat content of duck meat depends on the breed. Domestic ducks are generally fattier than wild ducks; their fat is located directly underneath the skin. Peking ducks, for instance, have very rich meat and a large amount of fat. They must cook for a long time to ensure that the fat spreads through the meat and skin, yielding a perfectly crisp roast duck. Muscovy ducks are a crossbreed between mallard and wild drake; they have been bred in France since the late eighteenth century. Their meat is relatively lean and low in fat. Wild ducks are wildfowl; they live freely in their natural habitats. They have lean, savoury meat.

How do ducks live?

Ducks live largely in and around water. This environment meets all of the birds; requirements: they can dabble, swim, wash and even sleep in order to escape predators such as foxes or martens. Ducks are sociable, communicative animals that only take flight for protection or migration to their wintering grounds. Those that stay on the ground are called Muscovy ducks. They have more body mass and their meat is aromatic and tender.

What is special about Excellence ducks by Miéral?

There are no separate guidelines for breeding Muscovy ducks, pigeons and guinea fowl, as they are considered flying wildfowl. Traditional breeding methods as those used for Bresse poultry are only possible to a limited extent – the birds do not spend their days entirely on the farm and roam the area instead. They might even stay away for several days, but always return to their farm in the end. As Miéral and his team of breeders pay just as much attention to his ducks and their feed as they do to “his” chickens, Miéral also markets his Muscovy duck and wild ducks under the protected “Excellence” label.

Where do the Miéral Label Rouge ducks come from?

“Le Prince de Dombes” ducks come from the Dombes region in the east of France. This area is located directly underneath the famous Bresse region. They have almost identical soil, and poultry from the Dombes region is equal in quality to that from Bresse.

Carving poultry perfectly

Using the example of a Muscovy duck from Miéral, we will show you how to gut poultry perfectly and carve it into wings, legs, breasts and carcass.