Moulard ducks are the foundation of culinary tradition in Gascony, France. Our Moulard Duck is a hybrid of the Pekin and Muscovy breeds. They are raised cage-free in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. We emphasize a stress-free environment and plenty of space to allow natural flocking behavior. Our Moulard ducks produce the finest, meatiest and largest duck breast on the market, known as magret. The legs are perfect for confit. The foie gras speaks for itself. Our duck is proudly served by many of the top chefs and restaurants in the country.

In search of the perfect chicken, we went back to tradition, and partnered with small Amish and Mennonite family farms to produce antibiotic- and hormone-free chicken in a special program. Every chicken is certified humane, and raised free-range on a diet of actual vegetables fit for human consumption. After processing, our chicken is air-chilled, a unique process which maximizes the tenderness of the meat. We also produce a red heritage chicken, which is raised nearly twice as long than the average chicken, and has a very distinctive flavor. We farm chicken as it should be. Our chickens are served by many discerning chefs at the finest restaurants in the country.