Québec Duck: All the Charm You Could Ask For

Duck from Québec: Everything to Love!

Magret, confit, aiguillettes, rillettes, foie gras, terrine, tourte, steak… duck can be enjoyed in countless ways! This flavorful meat adapts to a wide range of recipes, and it’s now easier than ever to identify duck products in stores. In addition to the Aliments du Québec logo on packaging, consumers can now spot the Quanard identifier on duck products from Québec producers and processors. Developed by the Association of Duck and Goose Farmers of Québec, this logo guarantees that the duck is 100% raised and processed in Québec.

According to Robert Caswell, president of the Association of Duck and Goose Farmers of Québec, “Bringing duck farmers together is essential to showcase our craft, secure our supply chain, and continue educating the public about the excellent quality of the ducks we produce.” This label mainly allows consumers to clearly distinguish local ducks from imported poultry.

Three duck breeds are raised in Québec: Barbary, Pekin, and Mulard. To learn more about this bird, Aliments du Québec visited Sébastien Lesage, president and founder of Le Canard Goulu. 

Sébastien welcomed us to his farm in Saint-Apollinaire, where he has been raising Barbary ducks for over 26 years.

What is your greatest pride as a Québec duck producer?

Sébastien Lesage (SL): I discovered duck at the age of 8. My greatest pride is starting with a one-day-old duckling, mastering every step of raising and processing, and turning it into delicious products that stand out. Developing new recipes is my passion.

How are the Barbary ducks raised on your farm?

SL: We raise Barbary ducks, which are prized for their meat and foie gras. We care for our birds 7 days a week under small-scale, humane conditions. The enclosures are clean and spacious, with fresh wood shavings added daily to ensure a healthy space for our animals. Their well-being and biosecurity are constant priorities, and we follow a strict code of good practices to ensure top-quality raising conditions.

Do you have a fun or unusual fact about ducks that people might not know?

SL: Barbary ducks are silent ducks. Our farm is therefore quite quiet. To help them get used to sounds and avoid surprises when we enter, we constantly play music in the enclosures and knock on doors before entering.

What are the nutritional benefits of Québec duck?

SL: Duck has lean meat and is an excellent source of protein and selenium. It also contains high levels of iron, vitamins, phosphorus, and zinc. Its exquisite flavor comes largely from the fat stored just under its skin.

Duck is often thought to be expensive. Which cuts or dishes are more affordable for a family meal of 4–5?

SL: Confit duck legs are delicious and relatively affordable. 100% duck sausages are also a great choice for a unique couscous dish without breaking the bank.

Duck is very versatile. You can enjoy it at any meal or as an appetizer. Whether served rare or as confit, there’s no reason to miss out.

With barbecue season approaching, duck isn’t always the first choice for Québécois. Any tips for cooking duck on the BBQ?

SL: I recommend using a cast-iron pan to cook magret on the barbecue. Once seared and roasted, place it on the upper rack and reserve the cooking fat. Don’t waste it! You can cook potatoes and seasonal vegetables in the same pan at the same time.

Do you have a favorite recipe?

SL: I love cooking duck on pizza. Every week, we make a pizza with confit duck and smoked magret. It’s a classic at home—easy to make and absolutely delicious!

The Association of Duck and Goose Farmers of Québec brings together seven producers.

 Discover Some Products from Québec Duck and Goose Farmers!

• Les canardises
• Lac Brome
• Rougié
• Hudson Valley, Chicken and Duck
• Goulu
• Ducs de Montrichard
• Au gîte des oies

This identification program was partially funded by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec.