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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 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.


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.


Duck confit legs


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

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


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.


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


Only by order. Not sold online.

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