Duck meat

Duck meat is imported by Vogely, we work together with the best slaughterhouses.


Duck ready to cook

Duck leg

Duck breast

Smoked duck breast fillet

Smoked duck breast fillet in slices

Nutritional information

Nutritional values Per 100g
KJ-Kcal 1603/388
Proteins 13,1
Carbohydrates 0
Fats 37,3


Domestic duck with rhubarb

Difficulty : Reasonably easy

Cooking time : 3 hours

Ingredients 4 persons

  • 2 wild VOGELY ducks of 1.5 kg each
  • salt and black pepper from the mill
  • 250 g fresh ginger
  • 2 long stalks young rhubarb
  • 2 handfuls of fresh sage, coarsely chopped
  • 1 bulb of garlic, cloves removed and cut in half
  • 2 red onions, thinly sliced
  • 2 wine glasses Marsala or Vin Santo
  • 3 dl vegetable, chicken or meat stock
  • olive oil


"This is one of the best recipes for duck I know" says Jamie Oliver


  1. Preheat the oven to 180 degrees.

  2. Sprinkle the ducks generously with salt and pepper inside and out.

  3. Coarsely grate half the ginger and rhubarb. Mix them in a bowl with half of the sage, garlic and onions and fill the cavities of the ducks with them.

  4. Place the ducks in a baking pan and roast in the oven for 1 hour, then reduce the temperature to 150 degrees and roast for another hour and a half until crispy and tender.

  5. While frying, you may need to drain the fat into a bowl 3 times. The clear fat, which you can use for frying, will come to the surface by itself.

  6. The ducks are done when the skin is crispy and the legs come off easily.

  7. Once they are cooked, you should let the ducks rest on a warm plate for a while while you make the sauce.

  8. Pour out any remaining fat from the baking tin. Remove all the stuffing with juices from the duck and put it in the baking tin. Heat the tin over medium heat, pour in the Marsala and stir to loosen all the sediment from the bottom of the tin. The flame can burst into the pan, so beware of your eyebrows.

  9. Add your stock and reduce the liquid until it has a good taste and consistency. Pour it through a coarse sieve. With a knife you can easily cut the breast from the carcass, the legs you just do with your hands. Divide the meat on the plates.

  10. To finish off, finely chop the rest of the ginger and fry in a little oil in a non-stick frying pan. When it starts to colour add the rest of the finely chopped rhubarb and fry it together with the rest of the sage until everything is crispy. Sprinkle this over the duck and pour your tasty sauce over it all: a special and delicious recipe!

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved.