Canard fermier
Canard fermier

Farmhouse duck
Red Label

Duck prepared by Paul and his family in Béarn.


Your order will be sent by express transport in a Fresh Parcel.

Label Rouge farmhouse duck, Mulard breed

Use-by date (TBD): October 20, 2021

BREED: Mulard Farm Duck.
FARM: From the breeding of 3 farmers in Béarn.
BREEDING: Traditional free-range methods between 13 to 15 weeks and fed whole corn grains.
LABEL ROUGE: Duck reared according to the Label Rouge specifications (i.e. 4% of ducks in France).
PACKAGING: The duck breast and foie gras are vacuum packed.
FRESH PACKAGE: Fresh delivery thanks to a parcel that maintains a temperature between 2 and 4 degrees for up to 4 days, depending on your country of residence (and you will be able to keep it to transport your picnic)
. EXPRESS DELIVERY: 24/72h European Union, UK, Switzerland and France.


WEIGHT: Approx 410g (between 380g and 440g)
STORAGE: If you don't want to consume it before the BBD, you can also freeze it.


WEIGHT: Approx 580g (between 550g and 600g)
DEVEINING: The foie gras are hand deveined by Paul and his family so that your pan or terrine recipes will be a delight.
STORAGE: Raw foie gras can be frozen. It can be worked later in a terrine within a year or taken out the day before a meal if you wish to make it "pan-fried".

Dates to remember

Date précommande de Canard
Date précommande de Canard


Ma_Petite_France_Fresh Farm Duck Breast

Fresh Farm Duck Breast


10,99 € TTC

so 26,80 € TTC / kg

Ma_Petite_France_Foie gras cru

Deveined raw duck foie gras


47,50 € TTC

so 81,90 € TTC / kg

Discover also the other products on pre-order right now...

Have a question? Contact our customer service on +33 475 611 622

An exceptional farm product

Magrets Label Rouge de race Mulard

Label Rouge Mulard duck

Five Béarn farmers located within a 25 km radius of Paul's cannery raise and fatten Mulard farm ducks. This hardy breed is known for its ability to develop excellent foie gras and tasty meat. For this order, the fresh duck breasts and deveined raw foie gras we offer are supplied by three of these farmers to Paul and his family.

Free-range ducks raised over 90 days

Free-range ducks are reared outdoors for 13 to 15 weeks (91 to 105 days) feeding on vegetation and insects. On average, duck breasts sold in shops are from ducks that have been reared (free range or indoor) for 8 to 11 weeks. The longer the rearing period, the more time the ducks have to build up their muscles and produce beautiful, tender legs and breasts.

Canards élevés en plein air plus de 90 jours
Du maïs entier pour un goût authentique

Whole corn for an authentic taste

After rearing, the ducks are fattened. As Paul particularly emphasises, the ducks are fed whole maize grains which are first cooked in water with added fat (sunflower oil) from the farm. Mulard ducks are fed twice a day for a minimum of 12 days. These traditional methods guarantee a very good quality of meat and an authentic taste.

Careful cutting

The farmhouse duck breasts are carefully cut by Paul and his family in order to respect the product and to provide a farmhouse Mulard duck breast of exceptional quality. The weight of a duck breast is between 380g and 440g, i.e. an average weight of 410g.

Deveined foie gras

The foie-gras are carefully deveined by Paul and his family to provide a foie-gras of remarkable quality. The weight of the raw foie gras is between 550g and 600g, i.e. an average weight of 580g.

Paul, conservator in Bearn

Maison dans le béarn

How nice it is to be in Béarn and especially in this village house. In the corner, this pretty typical white building does not seem to have anything more than the others. It is once the door is passed that one understands better the exception of the place: It is there that hides the artisanal canning factory of Paul where we are always well accomodated.

The story is quite simple, a few decades ago, Pierre-Yves (Paul's father) and Thierry (the uncle), decided to take over a farm to carry out the breeding of ducks and the culture of corn.

In 1991, the two young people and their respective wives decided to develop their farm and set up a canning factory a few kilometres from Salies-en-Béarn. As time went by, they put an end to their breeding and farming activities, in order to rely exclusively on local breeders. Within a 25 km radius of the workshop, five farmers were chosen by the family for their working methods (free-range), the quality of the feed (with whole maize grains) and the good management of their farms. The ducks are raised in the open air in the meadows of the Béarn region.
Paul has now taken over the management of the small cannery with a mainly family team.

Discover Paul's universe

The delivery

Delivered in a Fresh Package

Fresh farmhouse duck breasts and deveined raw foie gras are sent by refrigerated transport directly to Ma Petite France and then stored in cold storage.
Each order is meticulously prepared by our team without breaking the cold chain thanks to our Fresh Packages which allow us to maintain a temperature between 2 and 4 degrees for 96 hours (4 days).

Daily, Ma Petite France sends sensitive fresh farm products and ships them to 39 countries around the world while maintaining the cold chain.

Express Delivery

We only offer delivery to the following countries :

- European Union:
(Germany, Italy, Austria, Latvia, Belgium, Lithuania, Bulgaria, Luxembourg, Cyprus, Malta, Croatia, Netherlands, Denmark, Poland, Spain, Portugal, Estonia, Romania, Finland, Slovakia, Slovenia, Greece, Sweden, Hungary, Czech Republic, Ireland and in France)
- UK
- Switzerland

If the products don't arrive quickly or are sent in a blimp it's not going to do it.
Then our carrier comes to pick up your package at Ma Petite France and takes the opportunity to stop for an express coffee (short, sugar-free and not too hot). Your package is handled with the utmost care by the DHL teams who will deliver your package to your home in 24 to 72 hours.

The fair price

The fair remuneration of farmers and craftsmen is at the heart of our model while guaranteeing quality products. The Fresh Parcel and Express Transport have a cost. So you might as well take advantage of it to fill up the parcel a bit more either by ordering a few extra duck breasts or other products from the shop to amortize the costs (Everything will be delivered at the same time).

We contribute to the transport costs from the first kilo. Delivery is free from 250€ (excluding fresh parcels) in the European Union, United Kingdom and France.

Paul's secret to cook your duck breast well

Raw duck breast is often cooked in a frying pan, but it can also be done in the oven, on the plancha or even on the barbecue.

If you opt for the plancha or the pan, Paul recommends the following recipe:

Take the Mulard duck breasts out of their vacuum bag 1 hour before you start cooking and arrange them on a board.

Slice the skin without going all the way through to the meat of the duck breast with a knife into squares of about 1 cm on each side.

Then place the duck breasts skin side down on a plancha (or pan).

Cook the duck breasts over low heat until the skin is melted and toasted (6 to 8 minutes). Do not sear them, otherwise the skin will not melt. Remove some of the fat halfway through the cooking time. Your duck breasts will puff up.

Prick them with the tip of a knife to see if they are hot inside. If so, finish cooking by turning them over on the flesh side and leave them for a shorter or longer time depending on your taste (2 to 3 minutes for rare, 3 to 4 minutes for medium rare).

Seasoning & Accompaniment

The duck breast can be seasoned before or after cooking with a little salt, pepper or why not some espelette pepper. You can also brush it with honey during cooking or deglaze it with raspberry vinegar at the end of cooking.
Otherwise, accompanied by Sarladaises potatoes (with duck fat) and an excellent piperade it is just as exquisite.

Duck foie gras terrine

(serves 4)

Your foie gras should be worked at room temperature.

Place the foie gras flat and sprinkle it with the provided seasoning (salt, pepper and sugar), wrap it and leave it in the fridge for 24 hours.

Prepare your jars and take out the seasoned foie gras. .

Put about 200g of foie gras in a jar, packing well to prevent the fat from seeping in during cooking. Count about 3 jars per lobe of foie gras.

In a casserole dish (8 litres) without a basket, place all the pots as best you can without them touching each other using tea towels to prevent them from colliding as well as large pebbles to block the lids of the pots when boiling (unless you already have a lid holding system).

Pour cold water into the pots to the top and bring to a boil. Allow 20 to 25 minutes of cooking time. Take the jars out immediately at the end of the cooking time and leave them in the open air until they are cold enough.

Seasoning & Accompaniment

You can enjoy the foie gras with a little salt and pepper with a few slices of bread, or why not accompany it with onion confit or fig chutney.

For your seasoning, you can of course vary the flavours with espelette pepper or berries while keeping the proposed balance.

Pan-fried foie gras

Would you like to vary the pleasures? Then make slices of pan-fried foie gras.

Take the lobe of raw foie gras and make slices of about 2 cm.

Place them on a not too hot pan (without fat) and cook for 2 min on each side.

A little fleur de sel and pepper and your meat is ready.

Seasoning & Accompaniment

Pair your pan-fried foie gras with potatoes, honey-poached pears, apples or winter vegetables.

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