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For more than 15 years, all of my Challans ducks have come from Maison Burgaud. The house is widely known for its special technique for slaughtering ducks by suffocation. It triggers a hemorrhage that increases the blood circulation throughout the flesh. I especially like this local duck for its savory, tender meat. A good duck can be recognized by its plump, well-fattened breast, the texture of the raw meat and the freshness of the blood.
I cook duck at a low temperature with a salmis sauce. I make different variations depending on the season: with cherries in the summer, blackberries or quince in the fall, fennel or lemon in the winter…