Duck Meat

Brazilian duck. Santa Catarina (Brazil) is prominent in the production and export of ducks. In the state, 60 families work directly with this activity. In addition to the domestic market, duck from Santa Catarina is exported to 20 countries. Rich in protein and extremely tasty, duck meat is common in many European restaurants, mainly in French cuisine. Duck meat has a stronger flavor than other poultry, and in terms of consistency it is also harder.

The Secretariat released data that also account for the export of 57.9 thousand tons of offal, preparations and other meat with a dividend of US $ 67.3 million. Animal protein remains the flagship of Santa Catarina's agribusiness. According to the secretary of Agriculture and Fisheries, Moacir Sopelsa, the secret lies in the health of herds. “Animal health is a priority in Santa Catarina, precisely because it gives access to the most competitive markets in the world. Not to mention improving health also for rural producers and consumers ”.

The meat of the duck has a red color, delicate texture and strong characteristic flavor. It stands out for its high content of good quality proteins and its important vitamin supply. Although it has a high fat content, it is concentrated on the skin. Therefore, when the skin is discarded when eating meat, the amount of fat drops considerably.

Types of cuts:

- Frozen Foie Gras: duck liver of the Mulard species, which are overfed to increase the volume of its liver.

- Magret: boneless duck breast. It is a fillet of dark meat and cut with the skin.

- Frozen Duck: whole bird, average of 2.3 kg.