Gold Tushenka's duck is our star product, and for good reason. Duck tushenka is something virtually nobody produces. This isn't a mass-market product — it's a genuine gastronomic delicacy, made possible only because we raise our own Muscovy ducks on our farm in Lagodekhi, Georgia.
The Muscovy duck is a special breed that's fundamentally different from common domestic duck. Its meat is leaner, with less subcutaneous fat, yet possesses a deep, complex flavor with subtle wild notes. In France, Muscovy duck is used for confit and foie gras — this is restaurant-quality meat.
We raise our ducks free-range — they live outdoors, swim in a natural pond, and eat natural feed. This isn't a poultry factory with cages and antibiotics — every duck grows in conditions as close to nature as possible. That's precisely why our duck meat has such exceptional flavor.
Duck tushenka costs more than other varieties, and that's an honest price. Raising Muscovy ducks requires more time, space, and feed than raising chickens or pigs. The growing period is about 4-5 months, and the meat yield is lower than large livestock. But the result is worth every lari — this is a product you won't find in any store in the world.
Every jar contains 450g+ of pure duck meat. We use breast and thigh — the meatiest and most flavorful parts. Nothing goes to waste on our farm, but only the best cuts make it into the jar. The rest becomes broth and pate for our own family table.
| Net weight | 500ml |
| Meat content | 90%+ |
| Fat content | 15-20% |
| Ingredients | Muscovy duck, salt, bay leaf, black pepper |
| Processing | Autoclave 120°C |
| Shelf life | 3 years |
| Storage | Room temperature |
Duck meat has an entirely unique flavor profile that can't be compared to chicken or turkey. It's a deep, rich taste with a characteristic sweet-nutty note and a subtle wild game aroma. Muscovy duck adds another layer of complexity — its meat is more "meaty," denser, with minimal wateriness.
The texture of duck in tushenka is a pleasure unto itself. The fibers are denser than chicken but more tender than beef. When heated, the meat practically falls apart, releasing aromatic duck fat that coats every piece. The broth is dark, concentrated, with a pronounced duck character.
The aftertaste is long, with a gentle sweetness and peppery spice notes. This is meat for those who've grown tired of the ordinary and seek new taste experiences at their table.
Duck tushenka is a product that practically doesn't exist on the market. You can find beef or pork canned meat in any store, but try finding duck — chances are you won't. We created this product because we could — our own farm gives us control over the entire process from egg to jar.
Free-range Muscovy duck is meat of a completely different caliber. French restaurants pay a premium for Muscovy duck, and rightfully so. Its flavor is more complex, deeper, more interesting than regular duck. And our ducks, raised in the clean air of Lagodekhi, get an additional advantage — natural feed and stress-free living conditions.
This is the perfect gift for a foodie, an extraordinary delicacy for a festive table, or simply a way to treat yourself to something truly special. Every jar is a small luxury, accessible without restaurant markups.
Our Muscovy ducks are raised on our Lagodekhi farm from hatching to maturity — about 4-5 months. Throughout this time, they live free-range: walking, swimming, eating natural feed supplemented with grain and greens.
After processing, the ducks are hand-butchered. We select breast and thigh — the cuts with maximum meat and optimal fat content. The meat is trimmed of excess fat and skin, cut into large chunks, and packed into jars.
The seasoning is the same across our entire line: salt, bay leaf, black pepper. We deliberately avoid complex marinades — duck meat is so flavorful on its own that it needs no masking additives. Autoclave processing at 120°C completes the process, giving the meat ideal tenderness while sterilizing it for up to 3 years of shelf life.
Raising Muscovy ducks costs significantly more than chickens or pigs. The growing period is 4-5 months, more space and feed are required, and the meat yield is lower. Plus this is free-range meat from our own farm — not an industrial poultry operation.
The Muscovy duck is a special breed distinct from common domestic duck. Its meat is leaner and more "meaty," with less subcutaneous fat. In France, Muscovy duck is considered a delicacy — it's used for confit and other fine-dining dishes.
Deep, rich, with a characteristic sweet-nutty note and a subtle wild game aroma. It's nothing like chicken or turkey — a completely unique flavor profile. The meat is denser than chicken but more tender than beef.
Regular duck is fattier, with a thick layer of subcutaneous fat. Muscovy duck is leaner, its meat is denser, and it has a more complex flavor with subtle wild notes. It's also larger and meatier than common duck.
Duck tushenka is magnificent on its own — simply heat and serve with bread. Also perfect for risotto, pasta, roasted potatoes. You can make rillettes (a spread), add it to pilaf, or use it as a filling for crepes and blini.
Single jar — ₾45. Subscribe for 6 jars — ₾189 with delivery.
