These are Mulard ducks, the French standard for meat ducks, and are perfect for any culinary use. They lived free range, weeding Vermont rice and keeping pests at bay, and were also offered standard broiler chicken feed if necessary.
Keep frozen or use within 1 week of moving to the refrigerator. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your poultry prior to cooking.
Frozen to retain freshness.