Bella's Kitchen

We are committed to producing only the finest chef quality products. Never taking shortcuts, so even the most demanding Chef is proud to sell them at his establishment.

Duck Leg Confit

We cure these moulard legs with our special bella's kitchen spice blend for 48 hours before we confit them in rendered fat.

Smoked Duck Breast

We take the Magret and hand rub it with our special spice blend for over 24 hours. Then we slowly smoke it with New England Apples and Hickorywood. But that's not all! Before we do any of this, we take each breast and trim the fat to a 1/4".

Smoke Duck Drummette

These drummettes seem to be the party favorite at all the wine shows we go to. Impress your guests with a genuinely different first course. Our tender wings are fantastic roasted, grilled, or broiled. Try it with tamarind, spicy, or your favorite sauce.

Smoked Chicken Breast

We take our naturally grown heirloom chicken breast, spice it, cure it and hand roll it baguette style before we smoke it over New England Apples and Hickorywood. Once again, nice and slowly. No shortcuts.

Corned Duck Breast

Another Unique item from Bella's Kitchen. Duck Breast that goes through the corning process. In other words, this corned duck will melt in your mouth. Just cook the breast skin down for a few minutes and slice it thin.

Duck Pastrami

The special spices on this Magret make this piece of Pastrami unforgetable. Hand Rubbed with special spices.

We are always looking to create new products, so please check in from time to time to see our latest creations. or join or mailing list from the link above.

LaBelle Farm's Magret

We Pride ourselves on the quality of all our naturally raised products and our Magret Duck Breast is no exception. As in France, only the breast of a Moulard Duck can be called Magret. Our Moulard Ducks reach mature weight at an earlier age, leaving our Magret with a tenderness not found in most breasts on the market.

Because of this red meat's ultra richness, the Magret can be used in recipies as if it were beef. The Magret is at its best when pan-roasted to medium-rare (leaving the skin with a delicious bronzed crispness), and sliced thin. Our Magret is prized by discriminating chefs for the intense flavor.