Quail Eggs are much smaller than chicken eggs, but the flavor is similar. Five quail eggs are equal to one chicken egg. The shells are speckled and range in color from dark brown to blue or white. Quail eggs are often hard-boiled and served as an hors d'oeuvre, garnish, or accompaniment for salads.
24 eggs per flat
2 flat minimum order Learn More
Before cooking we recommend butterfling the breast so that the thickness is pretty much the same as a mallard breast. This insures that the meat cooks quickly and the outside does not get overcooked. Minimum order is 5 lbs.
This Duck Breast is boneless, leaving nothing but the leanest, most savory portion of the duck, which is why many people have come to know it as the "duck steak" . Minimum order is 2 breasts Learn More
Confit, the French method of slowly simmering seasoned duck in rendered duck fat, produces a very tender, yet robust flavor that work well in entrees, salads, pastas and more. Minimum order is 5 pounds
Our Grade B Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Minimum order is 2 loafs Learn More
Ostrich tenderloins are tender and meaty, perfect for roasting whole or slicing into medallions that can be sautéed. Ostrich is best prepared by cooking quickly over high heat until medium-rare. Minimum order is 5 lbs. Please call to place your order. Learn More