Gastronomy is no exception to fashion. For many years, duck was mainly consumed in the form of confit, dry or smoked duck breast and foie gras. Duck aiguillettes were less widely used, and fresh duck breast and quality gizzards were not always readily available to consumers. The Montfort brand, a Rougier subsidiary, now offers a diversified range of these products for the catering trade.
Another way of approaching the animal, fresh, to be consumed mostly over short periods. The result is an extensive range.
Fresh magret, gizzards and, of course, dry magret. The latter can be smoked with beechwood, Sichuan or Sarawak pepper, or Espelette pepper.
These birds are all raised in the South West of France, and benefit from the IGP (protected geographical indication) label.
Beyond the product itself, the company has set itself the challenge of making it known by establishing new recipes. Playing with materials, deconstructing, choosing colors, pleasure is the order of the day. To achieve this, a Meilleur ouvrier de France chef, JL Danjou, has come up with some mouth-watering dishes.
Amuse-bouches, redefined to give them a different scope, a salad with grilled duck breast, caramelized potatoes, fresh raspberry vinaigrette, a duck parmentier with sweet potato.
The new development allows us to enjoy some sweet moments.
To complete the process, workshops have been set up to facilitate product knowledge.
On your forks!
www.montfort.com
Photo credits, Montfort, Sofia LAFAYE
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