One Supervised Supply Chain: Composing the Kosher Duck Service

The range is built around the duck. Premier-choix foie gras leads; alongside it come the duck pâté, ready to serve and held refrigerated at 0–4 °C; the magret — duck breast fillet, 280 to 480 grams, vacuum-packed, a main-course centrepiece; and the confit legs, 250 to 350 grams.

The point of composing a range this way is not variety for its own sake. Every product passes under the same continuous rabbinical supervision, so a restaurant, caterer or retailer can build an entire duck service — starter, centrepiece, confit — on a single certified supply chain, with one certificate to file and one provenance to explain.

For chefs building a kosher duck menu, our journal note on the subject walks through the courses; the trade desk at info@maisonmichael.com arranges samples and pricing for the full range.