Why combine duck breast with Gascon pork?

We use exclusively duck breast for the lean meat of the saucisson.

We combine it with firm back fat from Gascon pigs.

This fat remains distinctly defined within the blend during preparation and ageing. On the palate, it provides both melt-in-the-mouth richness and a subtle firmness, contrasting with the meatier texture of the duck breast.

It is this pairing of duck breast and firm Gascon pig back fat that gives this saucisson its distinctive texture and character.

Why honey and red wine?

We add honey from our truffle groves and organic red wine to the mix.

The honey provides natural sugars that support the rapid development of beneficial ferments at the start of fermentation.

The red wine brings acidity, alcohol and polyphenols, which balance the environment and prevent oxidation.

They play an active role from the very beginning of the process, well before the two months of ageing that gradually develop the flavours of the saucisson.

The cellars – one on the ground floor and three for ageing – all have different atmospheres. As a result, the cured meats that move from one cellar to another during their maturation will develop different aromas in each. This creates the aromatic complexity and length on the palate of our products.

Learn more

Louis-Dominique has already sliced it for you

The Canard-Cochon saucisson brings together the rich, meaty texture of duck breast with small pieces of firm Gascon pig back fat, lending a subtle, pleasing bite.

Louis-Dominique adjusts the slicing thickness to maintain this balance between meat and fat.

The slices are then arranged on a presentation board and vacuum-packed at the Domaine.

Each pack contains 70 g, typically serving two.

This allows you to keep several cured meats in the refrigerator and open two or three different varieties for the same meal.

How to serve it

Remove the pack from the refrigerator and open it about 15 minutes before serving.

Allowing the slices to return to room temperature allows the fat to soften and the aromas to fully express themselves.

The Canard-Cochon saucisson is best enjoyed simply as an aperitif, with sourdough bread, or served alongside other cured meats to compare their textures and flavours.

On tasting, the flavour of the duck breast unfolds gradually, becoming more pronounced mid-palate.

The slices are ready to serve.

Customer review

"My first purchase from you was your dry-cured saucissons: pure black pork, and the blend of black pork and duck.
Both are superb:
A deep, powerful flavour for the 100% pork—my favourite—and distinct duck notes mid-palate for the second.
Both are dry without being dried out, with just the right amount of salt to elevate the flavours without masking them.
Beyond the products themselves, I truly admire your approach and believe that the intrinsic quality of fine craft is fundamentally a matter of time.
Thank you once again.
Kind regards"
Bruno A.

Questions & Answers

What meat do you use?

Exclusively duck breast for the lean meat, paired with firm back fat from Gascon pigs.

How long is the saucisson aged?

Around two months in our cellars.

Does it contain saltpetre or nitrite salt?

Free of saltpetre, nitrite salt or any other additives.

The recipe includes duck breast, firm Gascon pig back fat, organic red wine, honey from our truffle groves, unrefined natural salt from the Pyrenees and organic pepper.

How long does the pack keep?

Six months vacuum-packed in the refrigerator.

Once opened, consume within 24 hours to best preserve its qualities.

What if the first bite fails to convince you?

The difference should be striking from the very first bite.

If this is not the case, this pack is covered by our First Bite Guarantee.