This product is frozen (set the shipping cost when shipping the product for each order) *Please check the "Supplement on Shipping and Shipping Costs" at the bottom of the shipping and shipping fee. -------- That "roasted duck", Luxury at home. ― Hakko duck roasted duck ― You can only meet it at a special meal out, Taste the taste of duck loin from a French restaurant at home. It uses French duck (Barbary breed) from Aomori Prefecture Only "raw" duck loin is used for a limited time. In a fresh state shortly after strangling the duck, purchased directly from the producer, Marinate overnight with sun salt, organic pepper, and herbs. After that, only the fat on the surface is baked fragrantly, The finish is at a low temperature, and the duck meat is carefully cooked so as not to stress it. Finally, by rapid freezing, Even after thawing, it retains its delicate and tender flesh without any peculiarities. Don't overcook it, and the center of the meat is slightly red. While retaining a sense of rarity and juiciness, With each bite, the elegant flavor of duck spreads. The seasoning is applied, but it is deliberately made simple, so You can also use it as a "finishing dish" with your favorite sauce. ☆ Three charms like no other (1) Duck meat is different Not the general duck (cherry valley species), It uses rare French duck (Barbary breed) from Aomori Prefecture, which is only a few percent of domestic distribution. It has little subcutaneous fat, no odor, and a clean flavor. (2) Tailoring from fresh raw meat No frozen ingredients are used, and only fresh duck loin is used. Due to the limited number of productions, the amount that can be made at one time is limited. (3) Low-temperature cooking × Quick freezing The surface is fragrant and the center is moist. Quick freezing with optimal heat ensures restaurant quality even after thawing. ■ Cost performance From one product, Depending on the thickness of the slice, it can be sliced into about 15 to 20 slices. Assuming the price offered at eating out, It is a content that makes you feel the added value more than the price. Another big attraction is that you can cut it to your desired thickness. ■ Recommended way to eat ・ After natural thawing, lightly bake only the fatty skin surface, then melt the duck fat to add savory. (*Please do not warm the meat as it is optimally cooked.) ） Slice it into slightly thicker slices and enjoy. ・ In a simple sauce of soy sauce + balsamic vinegar, Just add white green onions to a high-quality dish. It is also recommended as a star in hors d'oeuvres and appetizers along with your favorite sauce. ■ Marketability and scarcity The proportion of duck meat consumed in Japan is overwhelmingly foreign (imported). The proportion of domestic production is quite small. Among them, the mainstream produced and distributed in Japan is It is a well-known "combined duck" and is a variety called Cherry Valley breed. It is said that more than 80% of ducks are produced in Japan. On the other hand, the purely domestic "Barbary breed" (French duck) It is very rare and has only a few percent of the ducks in domestic circulation. It has less subcutaneous fat than duck duck, It has no peculiar smell of duck and is characterized by its high-quality umami meat that goes well with Japanese food. ☆ In addition, this product is a [completely limited production product] Since we use fresh meat, we have a limited amount of production per week. Especially from November to January, there is a shortage. ◎ About Hakko duck *"Hakko Duck" is the product name of Chiba Direct Service Co., Ltd. (Registered Trademark No. 5571134) Hakko duck is a duck of the Barbary breed native to France. Purely domestic French duck produced in Aomori Prefecture. (Producer: Japan Foie Gras) ・Free-range in an open chicken coop ・Antibiotics during the breeding period are only administered with drinking water at the time of the newborn chicks. ・Raised on farms in the plains and Tsugaru region at the foot of Mt. Hakkoda