The breast is a fillet of a force-fed duck, boned, skin still attached, 'filet mignon' removed.
All Ernest SOULARD ducks, supplied in portions are reared in open air enclosures in close proximity to L'Oie in the Vendee. After 12 to 13 weeks, the ducks are delivered to air-conditioned SOULARD buildings, close to abattoir, this reduces the amount of time spent in transport.
The ducks during this period are fed 100% on maize and vitamins. The ducks are fed twice per day for a period of between 12 and 13 days.
Ernest SOULARD is located in l'Oie in Vendee. With its moderate climate, this region of France is seen as the ideal area for breeding and rearing ducks. The Vendee is the 1st region for the production of Barbary ducks in France. Ernest Soulard gets each year since 2004, the IFS certification.
International Food Standard is a repository audit suppliers food labels.
IFS serves the examination and certification systems to ensure food safety and quality of food production.
This certificate is based on the quality management standard ISO 9001 plus the principles of good manufacturing (cleaning and disinfection, the fight against pests, servicing, maintenance and training) and the principles of HACCP.