For Patrick, a duck sausage should be made only with duck and not pork.

However, it appeared that, technically, it was impossible to make a 100% duck magret sausage.

So, since it was impossible, he tried

Out of challenge, certainly, but also for the love of fine food.
Finally, the 100% Duck Magret Sausage was born.
With only 5% fat, it is tender and very long on the palate.

But that is not all.
Patrick added 10% wine lees, which allow the fermentation of this sausage to start naturally with the residual sugar from the lees.
And as 100% magret + 10% wine lees equal 110%, it is the 110% sausage!

We now add the lees from Louis-Dominique's wine.

Testimonials

"Your duck specialties are absolutely wonderful: the 110% magret sausage, the duck saucisson with foie gras, the magret terrine with foie gras…
Products of incomparable quality, truly unmatched."

Caroline M.

Tasting advice

Open the packs 48 hours in advance (at least 24 hours), and leave them hanging in a well-ventilated, temperate place.

To be enjoyed as an aperitif in slices about 1/2 cm thick.
Slices for pleasure at any time, with family and friends.

You can also prepare eggs en cocotte with black truffle and 110% duck magret sausage, as Anne-Sophie Pic does at Maison Pic*** in Valence:

Q&A:

Is it truly a 100% duck magret sausage?

Yes. The meat used is duck magret. The original idea was precisely to make a real duck sausage, without added pork to simplify the recipe.

Why was it considered impossible?

Because magret is a lean meat. A dry sausage needs balance: enough fat to remain supple, enough lean meat to retain flavor, and enough structure to dry properly. With magret, this balance is much more difficult to achieve.

Is it dry or tender?

It remains tender, despite having only 5% fat, thanks to the tenderness of the duck magret.
These ducks lived their lives peacefully in the woods, free from stress.

What flavor do the wine lees provide?

The wine lees provide a discreet depth. They do not turn the sausage into a “wine-flavored” product. They support the fermentation, round out the palate, and provide a more vinous, complex length.

Why use the lees from Louis-Dominique's wine?

Because it comes from the estate and extends the work of the vineyard into the cured meats. It is the same house, the same place, the same high standards. The lees are not a decorative ingredient: they contribute to the flavor and the natural start of fermentation.

Why call it the “110% sausage”?

Because it contains 100% duck magret and 10% wine lees. Technically, it brings a smile. But this sausage was born from a technical challenge, so we kept this playful reference.

Should it be opened before tasting?

Yes. Open the pack 48 hours before if possible, or at least 24 hours. Then hang it in a ventilated place at room temperature.
You will then perceive all its aromas, the complexity, the finesse, and the length on the palate of this sausage.

How to slice it?

In slices of about 1/2 cm. Too thin, and it loses some of its bite. Too thick, and it becomes less elegant. Half a centimeter provides a fine balance between texture, fragrance, and length.

What to serve it with for an aperitif?

With a fine indigenous sourdough bread, in a truffle dish, or simply on its own, paired with a tannic red wine.

Is it a product for everyone?

If you are looking for a very fatty and very salty sausage, you will be disappointed.
But if you appreciate rare products with true personality and a craft that departs from the ordinary, the 110% duck sausage is made for you.

Intense yet fine, complex, tender, and long on the palate: once the first slice is tasted, it is very difficult to stop!