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. -------- Raised in Aomori French duck "Hakko duck" Duck meat native to France (Barbary breed) is raised at six farms (producer Japan Foie Gras) in the Hakkoda foothills area and Tsugaru area of Aomori Prefecture, where the magnificent nature spreads. *"Hakko Duck" is a registered trademark of Chiba Direct Service Co., Ltd. - Purebred French duck of different breeds. Hakko duck is a "French duck" called the Barbary breed, which is different from the duck meat breed (*) commonly distributed in Japan, and is less than 2% rare of ducks distributed in Japan. It is produced by Japan Foie Gras (Aomori Prefecture), a pioneer of French duck in Japan. *The duck meat commonly distributed in Japan is a mixed duck and a variety called Cherrybury. ●Low subcutaneous fat and no peculiarities peculiar to ducks. French duck has less subcutaneous fat than domestic common ducks, does not have the peculiarities of ducks, and its delicate meat is soft, with a deep, firm and high-quality meat flavor. It goes well with French cuisine as well as Japanese cuisine that uses dashi. ● Integrated production. Egg collection and breeding from chicks. Imported Barbary chicks (breeding ducks) from France. After that, they were raised as parent ducks at their own farm in Aomori and egg-collected. After hatching, it is produced in an integrated manner from chicks to rearing and processing. ●Safe environment, free-range breeding In order to make duck meat delicious, it is very important to create a healthy environment with less stress. In a free-range open aviary with plenty of room, the chicks are raised healthily for about 70 days with original feed that does not rely on antibiotics. *Antibiotics are only administered with drinking water at the time of the newborn chick for the purpose of disease prevention The deliciousness of duck meat changes the concept. Customers who have eaten it have said that the concept of duck has changed, such as "I don't like duck", "I didn't like duck, but this duck is delicious", "I want to eat it again", etc., and it is a domestic French duck meat of quality that is as good as the authentic French one. The breed itself is different from the general duck (combined duck) distributed in Japan, and it is characterized by low subcutaneous fat and is very easy to eat without the peculiarities of ducks. It is mainly shipped to hotels and high-end restaurants in Japan, so it is a rare duck meat that is difficult to find in the market.