Speciality Poultry

Premium Poultry — Chicken, Duck, Pigeon, Guinea Fowl & Quail

France has elevated poultry to an art form. From the legendary chickens of Bresse to the squab pigeons of the Loire Valley, French producers raise birds whose flavour, texture, and quality are unmatched anywhere else in the world. These aren't ordinary birds. French poultry represents centuries of selective breeding, protected geographical designations, and farming methods that prioritise flavour over speed to market.

When you buy French poultry from Fine & Wild, you're accessing the same exceptional birds served in Michelin-starred restaurants across London and Paris. Each one is hand-selected, quality checked, and delivered with full provenance documentation. Chicken, duck, pigeon, guinea fowl, or quail — this is French poultry as it should be.

Why French Poultry Is Different

The French Approach

France has treated poultry farming as a culinary discipline for over 400 years. Traditional French breeds mature slowly on mixed grain diets, developing pronounced flavour and firm texture. Birds are raised outdoors with access to pasture, foraging freely and building muscle structure that translates directly to superior eating quality. The meat offers deeper flavour, the fat has a rich, almost buttery quality, and the texture remains succulent at proper cooking temperatures. French poultry doesn't shrink dramatically in the pan and there's minimal water release. What you buy is what you eat.

Corn-Fed vs Standard Chicken

The term "corn-fed" refers to birds raised on maize-rich diets, and the difference is more than cosmetic. Corn-feeding produces the distinctive golden-yellow skin and fat from natural carotenoid pigments in the maize. The flesh is richer and slightly sweeter, with denser fat that crisps beautifully when roasted. Standard chickens raised on generic cereal-based feed produce paler, blander meat with higher water content. When you see deep yellow skin on a French chicken, that's a direct indicator of diet quality and time spent growing — not dye or artificial treatment.

French Chicken

Chicken is the heart of French poultry, and we source from the country's finest producers. Our range runs from accessible everyday birds to the most prestigious chickens money can buy.

Cour d'Armoise

Cour d'Armoise represents contemporary French poultry excellence. These Coucou de Rennes chickens — a traditional Breton heritage breed with grey-blue barred feathers — are corn-fed and free-range, raised on family farms in Brittany. The meat is balanced and versatile, neither too mild nor overly assertive, with consistent tenderness across breast and thigh. Available whole or as individual supremes, these are outstanding all-purpose chickens for everything from simple roasting to classical coq au vin.

Poulet Jaune de Vendée

Our most accessible French chicken, and an exceptional introduction to what proper poultry should taste like. These corn-fed Label Rouge birds from the Vendée region deliver rich flavour, golden skin, and reliable roasting quality at a price point that makes them a realistic everyday choice. Available whole, as breasts, or as thighs — ideal for anyone upgrading from supermarket chicken and wondering what the fuss is about.

Corn-Fed Poussin

A poussin is a young chicken weighing around 400–500g — a single-serving bird with tender, delicate meat. Our corn-fed poussin has richer flavour than standard thanks to the maize diet. Perfect for individual plating at dinner parties, spatchcocked on the grill, or roasted whole per person for an elegant presentation.

French Duck

French duck is prized for its depth of flavour, rich fat, and versatility. From whole birds to prepared cuts, our duck range covers everything from weeknight cooking to fine dining.

Miéral Canette de Dombes

Raised in the Dombes wetlands of eastern France, an area renowned for duck production since medieval times. These birds feed on natural wetland vegetation alongside controlled grain diets, producing exceptionally flavourful duck with lean breast meat and rich, succulent legs. Miéral is one of France's most respected poultry houses, and the Canette de Dombes is their flagship duck.

Magret de Canard

A thick, meaty duck breast from birds raised for foie gras — significantly larger and more flavourful than a standard duck breast. Magret is best served pink, scored and pan-fried skin-side down to render the fat until crisp, then finished briefly on the flesh side. Treat it like a steak, not poultry. The rendered fat is liquid gold for roasting potatoes or finishing vegetables.

Confit Duck Legs IGP & Smoked Duck Breast IGP

Our confit duck legs are prepared in the traditional southwestern French style — slow-cooked in their own fat until meltingly tender. The smoked duck breast is cured and cold-smoked, ready to slice and serve as charcuterie. Both carry IGP (Indication Géographique Protégée) certification, guaranteeing regional authenticity and production standards.

Squab Pigeon

What Is Squab?

Squab is a young domesticated pigeon, slaughtered at around four weeks before the bird has flown. This is fundamentally different from wild pigeon (wood pigeon), which is an older, exercised bird with firmer, leaner, and more intensely gamey flesh. Because squab has never used its flight muscles extensively, the meat is exceptionally tender — rich and dark but without the toughness of wild pigeon. The breast is best served pink, closer to a rare steak than traditional poultry.

Anjou Squab Pigeon

Our squab comes from the Loire Valley's Anjou region, one of France's most respected areas for pigeon production. These birds offer refined, complex flavour that's a staple of classical French fine dining. Roast whole, serve the breasts pink with the legs confited, or use in a traditional salmis. Squab is increasingly popular with home cooks looking for something genuinely distinctive.

French Guinea Fowl

Guinea fowl (pintade) sits between chicken and game bird — slightly richer and more complex than chicken, with a subtle gamey note, but far milder than pheasant or grouse. The meat is leaner with a firmer texture, making it an outstanding choice when you want something more interesting for a dinner party without venturing into full game territory.

Label Rouge Guinea Fowl

Our Label Rouge guinea fowl is raised to the same certified standards as Label Rouge chicken — outdoor access, controlled diet, and natural growth rates. The result is well-rounded flavour with the characteristic pintade richness. Roast as you would a chicken, but protect the leaner breast with bacon or butter under the skin.

Quail

Royale Quail

Sold as a brace (two birds), our Royale Quail are delicate, flavourful birds ideal for elegant starters or light main courses. Quail cooks quickly — roast whole, spatchcock and grill, or stuff and bake. The meat is mild and tender with a subtle richness, and the small size makes them perfect for individual portions.

Comparing Poultry

Cooking French Poultry

Roasting French Chicken

French chickens are firmer and less watery than standard birds, so they roast beautifully. Season generously with salt at least two hours before cooking. Start at 220°C for 20 minutes to crisp the skin, then reduce to 180°C. Calculate roughly 20 minutes per 500g, plus 20 minutes. Thigh temperature should reach 74°C. Rest for 15–20 minutes before carving. Save the rendered fat — it's exceptional for finishing vegetables or enriching sauces.

Cooking Duck Breast

Score the fat, start skin-side down in a cold dry pan, and render slowly for 8–10 minutes. Flip for 3–4 minutes, rest for five, then slice against the grain. Serve pink. Magret de canard is treated as red meat in France, not poultry — overcooking it wastes the quality.

Cooking Squab Pigeon

Roast whole at high heat (220°C) for 12–15 minutes. The breast should be served rose pink. Rest before carving. Alternatively, remove the breasts and serve them seared, while confiting the legs separately for maximum tenderness. Squab pairs beautifully with beetroot, red wine sauces, and bitter leaves.

Roasting Guinea Fowl

Treat guinea fowl like chicken but with extra attention to the leaner breast. Protect it with bacon, butter under the skin, or regular basting. Roast at 190°C, allowing roughly 20 minutes per 500g plus 20 minutes. The legs benefit from slightly longer cooking than the breast, so resting is important to let the heat equalise.

Buying French Poultry in the UK

Finding authentic French poultry in the UK means working with specialist suppliers who maintain direct relationships with French farms. Fine & Wild sources every bird through established channels, ensuring each one meets the standards we'd accept for our own tables. We've specialised in exceptional ingredients since 2015, building partnerships with artisan producers who share our commitment to quality.

Our buyers visit farms regularly, maintaining direct relationships with the people raising these birds. Each bird is inspected before dispatch — checked for consistent sizing, proper preparation, and the firm texture that indicates correct ageing. When something doesn't meet standards, it doesn't ship.

We offer UK-wide next-day delivery. Orders placed before 2pm are dispatched the same day and arrive the following working day. You choose your delivery date at checkout. For orders over £225, weekday delivery is complimentary.