OUR EXPERIENCE
OUR KNOW-HOW

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, traditional method that ensure a nice skin texture and an excellent shelf life. Those characteristics are very appreciated by the fine food specialists.

Léon Dupont is also the only abattoir that slaughter the famous duckling from Challans, “fleuron de la gastronomie française”, a jewel of the French Haute Cuisine, and also the 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.

We mainly rear our male and female duck in Vendee and especially around Challans, a marsh territory, with a temperate oceanic climate, a paradise for birds, offering rich grass with a subtle iodized taste. We have a team of 80 people working every day in our modern production plant (6000 m2) to ensure quality and good service to our customers, fine food specialists, wholesalers, retailers or manufacturers situated in France (45 %) or abroad (55 %). Our company is IFS approved (International Food Standard).

We give special attention to the health and welfare of our ducks during all their life and we are mindful of our actions at preserving the environment.

We provide a large range of duck and female duck products, whole (head on or ovenready) or in portions (breast, legs, inner fillet, …) calibrated, bulk packed, tray wrapped or vacuum packed. Keen to offer to our customers an extensive range, we also supply other poultry produced in Vendée such as chicken, guine fowl, quail, pigeon, and also all the Challans poultry range.