The weight of this Magret de Canard is 430g, with a margin of variation of plus or minus 10%
100% French Duck
Duck Breast, also called ‘Magret de Canard’, is a lean meat fillet, originating from the cuisine of Gers, cut from the breast of a fattened duck, the same ones used to produce confit and foie gras. It was the Gersois chef André Daguin from the gastronomic restaurant Hôtel de France in Auch, in close collaboration with Vincent Magret, who created and popularized this new way of preparing duck fillets in 1959 and later in 1965 by cooking the magret like a steak.
Duck Breast has a rich, flavourful, and slightly gamey taste. It has a distinctive and savoury flavour, with a tender and juicy texture when properly cooked. The fat cap on the duck breast adds to the richness and depth of flavour, making it a popular choice in gourmet cuisine.
Pairing the duck with sun-ripened vegetables like tomatoes and eggplant is perfect, and you can serve it alongside a tian, ratatouille, or even mushrooms. Classic sauce options for Duck Breast include orange sauce, honey glaze, or peppercorn sauce. You can find here a delicious recipe of Pan-fried duck breast with creamy white beans from Chef Jamie Oliver!
To preserve its great quality, store the meat in your freezer. For optimal defrosting, consider either submerging the product in cold water or refrigerating it overnight.
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