Léon Dupont specializes in the slaughtering and cutting of male and female barbary duck, products for fine food. Our abattoir is one the last to use the dry plucking technique, a traditional method that ensure a nice skin texture and an excellent shelf life. These characteristics are very appreciated by the fine food specialists.
Léon Dupont is also the only abattoir that slaughter the famous free range label rouge duckling from Challans, “fleuron de la gastronomie française”, a jewel of the French Gastronomy, and also the free range Label Rouge goose from Challans for the festive season.
Our male and female duck come from rigorously selected integrated farms, with which we have close relationships and with whom we develop a real partnership to maintain continuous quality and service.
