Founded in 2006, Les Délices de Saint Orens produces its ducks on its own farm, Ferme Jeansarthe, a typical farm located in Cauna, a small village bordered by the Adour River, at the heart of Landes production. By raising their ducks on their own farm and overseeing their diet through their harvests and custom feed preparation, Les Délices de Saint Orens provide an unmatched product.
The duck breast, known as “magret,” is a lean cut of meat, specifically the fillet carved from the duck’s breast. Despite the perception that magret has been a traditional dish for ages, it is a relatively recent method of preparation. In fact, until the 1960s and the innovation of chef André Daguin, ducks were typically either confit or roasted whole. The slow and controlled cooking, coupled with a drying technique tailored to artisanal practices, enhances the concentration of flavours.
This smoked duck breast is perfect for appetizers, on a charcuterie plate, or in a gourmet salad!
Store it in the fridge, and consume within its best-before date.
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team