Tips
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MULARD DUCK BREAST (MAGRET)
DID YOU KNOW? The French term magret is used to describe only the breast meat of Mulard ducks whose liver is used for foie gras. This is how magret differs from simple duck breast. As well, Mulard can also be spelled Moulard.
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COOKING TIPS
- Easy and quick to cook, it is important to score the fat into a diamond pattern without nicking the meat and to season it with salt and pepper.
- Cook the magret fat side down in a cast iron pan at medium temperature for 5 min. to 7 min. In an oven preheated to 190°C (375°F), finish cooking the magret (skin side down) until the meat is rare (5 min. to 7 min.). Let rest 5 min. and slice thinly.
- The magret can be prepared rare, medium or well done, but it is best when served medium.
HOW TO KEEP
The magret is vacuum packed fresh, but can be kept in the freezer for a year.
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Rabbits & GameBirdsRabbit
Cornish
Quails
Guinea hen
Partridge
Pheasant
Mulard DuckDuck confit
Breast (Magret)
Sliced foie gras
OrganicOrganic Chicken
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