MIÉRAL Canette de Dombes

Name: Miéral Canette de Dombes | Whole French Duck | FINE & WILD
Brand: LE MARCHE
SKU: FZCDL2000
Price: 64.0 GBP
Availability: OutOfStock
Rating: 4.67 (3 reviews)

£80.00

1.6kg 2kg 2.2kg

Variant

Dombes, Ain, eastern France Miéral Prince de Dombes Label Rouge Free-range

A whole Barbary duck from Miéral's Prince de Dombes Label Rouge range — a young female raised free-range amongst the ponds and wetlands of the Dombes in eastern France. Tender, lean, pink-fleshed, and less gamey than most duck. From one of France's most respected poultry houses. Roast it whole or break it down.

MIÉRAL Canette de Dombes

£80.00

A whole Barbary duck (Cairina moschata) from Miéral's Prince de Dombes Label Rouge range — a young female (canette) raised free-range for 70–77 days amongst the ponds and wetlands of the Dombes, in the Ain département of eastern France. The Dombes is one of France's most distinctive landscapes: a vast patchwork of over a thousand freshwater étangs that has sustained duck and fish farming since the medieval period. It is duck country in the truest sense, and Miéral is its most respected producer.

The canette — a young female — is preferred over the male for table use because the flesh is more tender, more delicate, and less assertive. The Barbary breed produces lean, pink-fleshed meat with a finer grain than most duck, and a flavour that is full and savoury without the heaviness or gaminess that can characterise other varieties. The birds are fed a diet built primarily around cereals — corn, wheat, and buckwheat — alongside green proteins, and their free-range lifestyle on the Dombes wetlands contributes directly to the quality and character of the meat. The Label Rouge certification guarantees controlled breed selection, minimum rearing periods, natural diet, and free-range access.

This is a versatile duck. The breast is best served pink, like a magret — scored and seared skin-side down until the fat renders and the skin crisps, then finished briefly on the flesh side. The legs braise and confit beautifully. Roasted whole at high heat, the canette produces crisp skin, succulent flesh, and rich pan juices that need very little embellishment.

FINE & WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques and blast frozen to −30°C. They arrive oven-ready with no giblets.

Producer: Miéral (Les Volailles Miéral), Dombes, Ain, France

Ingredients: Whole duck — canette de Barbarie (Cairina moschata)

Storage: Store frozen. Defrost in the refrigerator for 24–48 hours before cooking. Once defrosted, use within 2 days

Remove the duck from the freezer and defrost in the refrigerator for 24–48 hours — this is a substantial bird and needs time to defrost fully. Once defrosted, remove from the fridge 30–60 minutes before cooking.

For a whole roast, preheat the oven to 220°C. Season the duck generously with salt and pepper. Prick the skin all over with a fork or the tip of a sharp knife — this helps the fat render during cooking. Place the duck breast-side up on a rack set over a roasting tin (the rack keeps the bird out of its own fat as it renders).

Roast at 220°C for 20 minutes to colour the skin, then reduce the temperature to 180°C and continue roasting for approximately 15 minutes per 500g. Baste every 20 minutes. For a 2kg bird, the total cooking time is approximately 1 hour 15 minutes to 1 hour 30 minutes. The breast should be served pink — the internal temperature at the thickest part of the breast should reach 58–62°C for medium-rare.

Rest the duck for at least 15 minutes under loose foil before carving. Pour off the rendered fat from the roasting tin and save it — it is excellent for roasting potatoes, parsnips, or root vegetables.

If you prefer to break the bird down before cooking, remove the legs and breasts separately. Sear the breasts skin-side down in a cold pan over medium-low heat for 10–12 minutes until the skin is deeply golden and crisp, flip and cook for 3–4 minutes, then rest for 8 minutes. Braise or confit the legs separately at 160°C for 1.5–2 hours until tender and falling from the bone.

Make a simple jus by deglazing the roasting tin with red wine, a splash of stock, and a spoonful of redcurrant jelly. Duck pairs naturally with fruit — cherries, figs, plums, and orange are all classic — and with earthy flavours like lentils, beetroot, wild mushrooms, and root vegetables.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A whole Barbary duck (Cairina moschata) from Miéral's Prince de Dombes Label Rouge range — a young female (canette) raised free-range for 70–77 days amongst the ponds and wetlands of the Dombes, in the Ain département of eastern France. The Dombes is one of France's most distinctive landscapes: a vast patchwork of over a thousand freshwater étangs that has sustained duck and fish farming since the medieval period. It is duck country in the truest sense, and Miéral is its most respected producer.

The canette — a young female — is preferred over the male for table use because the flesh is more tender, more delicate, and less assertive. The Barbary breed produces lean, pink-fleshed meat with a finer grain than most duck, and a flavour that is full and savoury without the heaviness or gaminess that can characterise other varieties. The birds are fed a diet built primarily around cereals — corn, wheat, and buckwheat — alongside green proteins, and their free-range lifestyle on the Dombes wetlands contributes directly to the quality and character of the meat. The Label Rouge certification guarantees controlled breed selection, minimum rearing periods, natural diet, and free-range access.