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DUCKCHAR story begins in the midst of duck country in 2010: France's southwest. During the course of a one-year teaching exchange program, Davi was employed as a high school teacher in the Bordeaux suburbs. DUCKCHAR discovered that duck cuisine was a way of life in his new home through numerous homemade meals, dinners at duck only farm to table restaurants where literally every dish was made of duck, and even late night gatherings at friends' apartments with regional wine and cured duck meat. He was in love. Davi wanted to incorporate this newfound appetite into his old routine when he returned to the United States. He looked for cuts of duck meat similar to those he usually bought on his way home from a stressful day at work: simple to-cook, delightful food that gave moment fulfillment following a monotonous day's worth of effort. However, the enormous, succulent duck breasts he had purchased from French grocery stores were gone.