DUCK
Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water.

The meat of a duck is primarily found on the breasts and on the legs. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat itself is dark in comparison to the breast meat of a chicken or a turkey (bird). Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras.

Our partner plants adopt the latest operation and quick-freeze system to ensure the freshness of the products. The quality assurance is strictly controlled and observed. Hygienic standard of the factory conforms to international level standards.