Duck - Import export

Composition: Duck breast 85.3%, vegetable protein 6.2%, pregalatinized starch 4.6%, glycerine 3.5%, salt 0.3%, potassium sorbate 0.1%. Analysis: Crude protein: 45%, fat content: 2%, crude fiber: 1%, crude ash: 3.5%, moisture 18%.

Composition: Duck 32%, Beef skin 60%, starch 4%, glycerine 1.8%, salt 0.1%, sorbitol 2%, potassium sorbate 0.1 Analytical components: Crude protein: 61%, fat content: 4%, raw fibres: 3%, crude ash: 4%, moisture 18%

Duck fatty liver paste, emulsified with lean duck and pork, poultry liver and milk. Very mild flavour.

Olive Oil Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Quince Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Truffle Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a terrine in a water bath (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Confit duck thigh that preserves all the virtues of traditional products.

Confit duck thigh that preserves all the virtues of traditional products.

Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Nice duck lamp for te kids room as night light. The lamp can be put on a dresser or as a wall lamp

Made of durable iron and nickel plated. A popular style featuring a special finger crook and an extra wide jaw

Made of durable iron and nickel plated. A popular style featuring a special finger crook and an extra wide jaw

Vinyl Roto casting bath floating Duck Toy

(1)Available size: *Size 1 :750x550x270mm *Size 2:750x550x295mm *Size 3 :750x550x330mm (2)Material:100% Virgin PE (3)Available colours:light yellow and orange yellow

(1)Available size: *Size 1 :750x550x270mm *Size 2:750x550x295mm *Size 3 :750x550x330mm (2)Material:100% Virgin PE (3)Available colours:light yellow and orange yellow

-Pan Diameter:50cm -The whole height of pan:39cm -Capacity:20kg -weight/1 piece:1.5kg -Material:PP(polypropylene) -Material advantages:Environmental protection materials, no pollution -Used for :for chicken,duck,goose and other poutry feed

-Material:PP(polypropylene) - Overall height:630cm - Bucket height:50cm - Bucket diameter:51cm - Cap diameter:52.5cm - Pan width:6.3cm - Volume:40kg - Color:yellow - Weight/1 piece:2kg