Duck meat is one of our favourite meats due to its richness in taste. It takes very little effort to make it tastes good. A well cooked duck should have crispy skin, moist within the meat. The best way of archiving that within a short span of time will be pan frying it. Of course, you will have to slice it in several pieces before performing this cooking task. But, believe us; you will get worth the efforts spent in preparing this meal by enjoying it with your best friends.

Potatoes (25kg)      Chicken (1.5-2 kg)      Potatoes (5kg)      Chicken (2-2.5 kg)      Chicken (2.5-3 kg)      guinea fowl (1.2-1.6 kg)      guinea fowl (1.6-2.2 kg)      Duck (1.5-2kg)      Duck (2-2.5 kg)      Duck (2.5-3 kg)      Eggs (12)      Eggs (6)      Chicken potted meat (200g)      Spring Honey (500g)      The honey of Locust tree (500g)      Honey of Forest (500g)      Honey of Sweet Chestnut Tree (500g)      Honey of Linden-Forest (500g)      Plain Honey Gingerbread (350g)      Gingerbread with nuggets of chocolate (350g)      Lager of Brie (75cl)      Amber Ale from Brie (75cl)      Briard Half-dry Cider (75cl)      Briard Apple Juice (1 L)      Rape oil (1 L)      Rapeseed Oil (0.5 L)      Briard Dry Cider (75 cl)      Capon (3-4 kg)      Turkey (3.5-5 kg)      Turkey (5-6.5 kg)      Turkey (6.5-8 kg)      Capon (4-5 kg)      Goose (3.5-4.5 kg)      Goose (4.5-6 kg)      White Beer of Brie (75cl)