In this context, AÉCOQ has developed a Characterization Guide—an essential reference tool designed to support both product inspection and the creation of compliant, clear, and market-ready labels.
Duck farming has existed in Quebec in its current form for nearly a century. Over time, a solid tradition of quality has taken root, and the reputation of locally raised duck has now extends far beyond our borders. It’s nutritious meat—along with foie gras and a range of duck products—is appreciated by both gourmet connoisseurs and everyday consumers alike, seeking exciting new flavours. Duck is simply surprising — and simply delicious.
Duck products, like other meat products, are available to consumers in a variety of formats, with different cuts and a wide range of preparations for transformed items. These products are gradually making their way into meat counters—whether in the poultry section or among specialty meats—as well as into frozen food sections.
Processed duck products—especially foie gras—are increasingly present on grocery store shelves, much to the delight of gourmet consumers. Some products are sold exclusively at production facilities, factory outlets, or through specialized or local distribution networks. Public food markets also serve as an attractive and effective outlet for selling duck products.
With its red meat and rich, flavourful fat—one of the only poultry fats sold and used in fine cuisine—duck is a prized ingredient in gourmet cooking. Top chefs proudly feature it in the preparation of their signature dishes.
Duck products align perfectly with today’s trend toward refined, sophisticated tastes. Rich in protein and monounsaturated fats, duck is also a healthy choice for discerning consumers.
The small scale of Quebec duck farms reflects the authenticity and artisanal spirit of the local terroir.
