High quality genuine duck meat

The genuine haute cuisine duck

When the good work of our elders merges with the modernity of the processes, Maison Lafitte was born Maison Lafitte, the true specialists in duck meat since 1920.
Lafitte has guaranteed supreme quality for 4 generations, both raw and candied, thanks to highly qualified staff and permanent investments in its workshops.

The best product, without additives or preservatives, accredited by IFS in 2012 and renewed in 2014 to the highest level.

The favorite choice of the most demanding chefs.

Carne de pato

DUCK MEAT

Magret

Info

Duck magret of Maison Lafitte. Gold medal at the Salon de l’Agriculture de Paris. No additives or preservatives.

Portion of 400g approx.
Serves: 2.
Conservation: 12 days in cold.

Recommendations

Cooking the duck magret on the grill or pan and finishing it in the oven is the most common but if you have the opportunity to cook it on the grill, much better. In Gastro&News you will find a recipe on how to cook duck breast in the pan and how to accompany it with a delicious sauce with seasonal fruits.

You can also bake the duck breast in the oven and serve it with a chestnut or pumpkin and sweet potato puree, or simply with some good fried potatoes.

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DUCK MEAT

Duck confit legs

Info

Lafitte confit duck legs, cooked in the traditional way. No additives or preservatives.

Portion: 2-5 thighs.
Conservation: 4 years at room temperature.

Recommendations

Here is how to make duck confit: Preheat the oven to 180º, remove the duck legs from the can, clean them of fat without removing it all and season to taste. Heat and brown the duck legs (already cooked) in the oven for about 20/30 minutes depending on the size.

We can accompany the duck legs with pommes de terre sautées in the same fat or with boletus.

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DUCK MEAT

Aiguillettes
Manchons / fresh or confit
Duck gizzards / fresh or confit
Hearts
Duck carcasses

Info

Only by order. Not sold online.

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Appreciations >

Disfrutar

“El Greco foie gras is a great product… And the people behind this project make it even bigger. Close, rigorous, committed and always willing to do the best for their customers.”

Mateu Casañas, Oriol Castro and Eduard Xatruch
Chefs of the Restaurant Disfrutar , 2nd in The World’s 50 Best Restaurants, 2 Michelin stars.

Restaurante Lasarte

“The world of Foie gras is a very complex world… We find in this product a quality that never falls short of our standards: color, flavor, firmness, smoothness, elegance… All synonymous with a very good diet and excellent treatment of the product, the fruit of a family that dedicates itself body and soul to a delicacy that has revolutionized cuisine and haute cuisine”.

Paolo Casagrande
Chef of the Restaurant Lasarte BCN, 3 Michelin Stars.

Gaig

“In the world of Foie gras, Chefs are grateful to have guaranteed the regularity of the quality of the product”.

Carles Gaig
Chef/Owner of the Restaurant Gaig

Accés

“El Greco foie gras are a delight. A top product, my favorite is the Foie gras cured in salt and pepper which is exquisite, balanced and subtle on the palate. Foie from another league. They obviously works with a top quality Foie des Landes and treated it wonderfully.

Guillermo Rodriguez
Chef of the Restaurant Accés

“Greco Foie gras, synonymous with excellence and commitment!!”.

Domenico Ungaro
Ex Chef of the Restaurant Mont Bar

Mirabé

“Excellent fresh foie gras. It shows that the ducks are fed and raised outdoors. Very good flavor and texture. It arrives at the restaurant very fresh and well presented. The mi cuit terrines are also excellent with good flavor combinations and good texture. Excellent value for money!!”.

Quim Reig
Ex-Chef of the Restaurante Mirabé