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Poultry By Type

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by Broadleaf

Also known as the bird of royalty, squab offers a delicious taste of haute cuisine. Tender and delicate, this bird boasts all dark meat, even its breasts, lending it a particularly complex and succulent flavor.

Pekin Duck Airline Breast

by Maple Leaf Farms

For an elegant presentation and unparalleled flavor, look to our Pekin duck airline breast. A combination of the breast and drummette, the meat is kept more flavorful and extra-juicy, making it a universal favorite among chefs and gourmands around the world.

Pekin Duck Bones

by Broadleaf

The secret to creating a great stock is in the bones. A foundational ingredient in every good kitchen, use your duck stock to enhance the flavor of all your favorite recipes: from soups and stews to polenta and risotto.

Quail, Manchester, Semi-boneless

by Broadleaf

Still whole and with the rest of the bones left intact, our semi-boneless quail have only the torso bones removed, making stuffing and baking easy and providing an impressive presentation.

Pekin Duck Confit

by Maple Leaf Farms

This ancient method of preservation remains a favorite in today's kitchens thanks to the deep layers of flavor it imbues into the meat and the fine-grained texture it produces.

Peckin Duck Drummette Confit

by Broadleaf

From cassoulet to stuffed pasta, our duck confit is the perfect main to keep on hand for last-minute dinner parties and unexpected guests.

Squab Airline Double Breasts

by Broadleaf

Our delightful airline breasts are a favorite among top-level chefs and fine dining establishments; as it enhances all the best characteristics of the squab intensifying both the flavor and juiciness of each portion.

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