Maison Burgaud – Duck Fillet de Canard Challandais

Description

The Maison Burgaud small family run business created in Challand at the end of the 1940s, by the father in law of the current manager. Maison Burgaud uses a secret method, of which we only know that the ducks are put to sleep before being slaughtered, and which allows the blood to stay inside the animal, making the meat more red and flavorful.