Label Rouge traditional ducks

Label Rouge ducks and ducklings (female) are raised in the traditional duck-rearing regions. Ducklings are usually eaten whole, whereas ducks are usually presented in cut portions because of their weight.

Origin

Hardy breeds, selected for the quality of their meat. There are two types of roasting ducks: Muscovy ducks and Peking ducks. According to their breed, they may have grey striped feathers or white feathers.

Farming methods

Label Rouge traditional ducks are reared in small, well-lit poultryhouses in natural daylight (400 m² maximum per poultryhouse). The stocking rate inside the poultryhouse is 8 drakes per m², and 10 hen ducklings per m².
As soon as their feathers are fully developed, they are let outside and allowed access to large grassy and/or shady areas with at least 2 m² minimum per duck.

Feed

At least 75% of their feed during the fattening period must contain cereals and cereal-based products.

Age

Label Rouge traditional ducks are not slaughtered until they reach the age of:

• 84 days for male Muscovy ducks;
• 74 days for female Muscovy ducks;
• 55 days for male Peking ducks;
• 50 days for female Peking ducks.

Final products

Label Rouge traditional ducks are class A fowl (European standard pertaining to external appearance) and must therefore be perfect in terms of their presentation. They can be presented partially eviscerated (with giblets), ready-to-cook, or cut up into pieces. As ready-to-cook fowl, their mean weight ranges between 2.3 kg and 3 kg for ducks and 1.2 kg et 1.7 kg for young hen ducks.

Shelf life

• 11 days maximum after slaughter for whole unprocessed Muscovy ducks or cut portions packaged with shrink film
• 15 days maximum after slaughter for cut portions of Muscovy duck vacuum packed or presented in modified atmosphere packaging (or gas-filled packs)
• 11 days maximum after slaughter for whole unprocessed Peking ducks presented on trays packaged with shrink film
• 10 days maximum after slaughter for unprocessed cut portions of Peking duck packaged with shrink film
• 17 days maximum after slaughter for cut portions of Peking duck vacuum packed or presented in modified atmosphere packaging (or gas-filled packs).