Force-feeding: forbidden technique in organic livestock The breast is the breast of a duck from a conventional farm where it was fed using a technique that we call force-feeding. This technique is to ingest a large amount of food duck using a tube that is inserted through the nose into the throat of the duck. This rearing technique is controversial given the consequences on the health and welfare of the animal. She is currently banned in several countries and in organic farms. As we have chosen organic farming, we do not use this breeding technology and prefer to use the name “duck breast” for this reason. The Muscovy duck organic farming of Saint Vincent will impress your family puck seen its fragrant aroma and rich flavor of game! This duck with red flesh is excellent for all occasions be it the simple meal of the week until the reception of guests on special occasions.
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Le temps de cuisson du canard entier est d'environ 60 minutes par kg (30 minutes par livre) ou jusqu'à ce qu'il atteigne une température interne de 82 °C (180 °F). La température interne se prend à la jointure de la cuisse et du haut de cuisse. Préchauffer le four à 180 °C (350 °F).
Déposer le canard sur une grille dans une rôtissoire allant au four, la poitrine vers le haut.
Couvrir et cuire pendant 2 heures. Retirer le couvercle et cuire 30 minutes pour obtenir une peau dorée et croustillante.
Lorsque le canard est cuit, les cuisses se dégagent facilement
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