Magret

Magret de canard is the breast of a duck raised for foie gras production, traditionally from Moulard or Muscovy-type ducks. It is larger and thicker than many standard duck breasts and is characterized by a substantial layer of fat beneath the skin. In French culinary terminology, “magret” is distinct from the breast of an ordinary duck, which may be called filet.

Preparation and cooking

1. Trim excess loose fat while retaining the desired fat cap.
2. Score the skin and fat in a shallow crosshatch without cutting into the meat.
3. Start skin-side down in a cool or moderately warm pan to render fat gradually.
4. Pour off excess rendered fat as needed and develop a crisp skin.
5. Finish the meat using the cooking method and food-safety process appropriate to the product and service.
6. Rest before slicing across the grain.

Classic service

Magret is commonly served with fruit-based sauces, pepper sauces, reduced jus or seasonal accompaniments. The rendered duck fat can be strained and used for suitable cooking applications.

Chef’s tip: Control the rendering stage carefully; high heat too early can burn the skin before enough fat has rendered. Follow applicable food-safety requirements when serving duck breast pink or otherwise undercooked.

Key distinction: Magret refers specifically to the breast of a duck raised for foie gras production; it is not a general term for every duck breast.