The Story
Magret de Canard is not simply duck breast. The term magret refers specifically to the breast of a fattened Moulard duck — a bird that has been through a dedicated feeding programme designed to develop a thick layer of fat beneath the skin and a deep, rich flavour in the flesh. This produces a breast that is fundamentally different from a standard duck breast: larger, thicker, and with a character that sits closer to red meat than to poultry. It is the most popular cut of duck in France and the centrepiece of south-west French cooking.
The Moulard is a cross between the White Pekin and the Muscovy duck, bred specifically for its superior meat and its capacity for fat development. These birds are raised on grain in south-west France, where the tradition of fattened duck goes back centuries. The thick fat cap is not waste — it is the point. When scored and cooked slowly skin-side down, it renders into a deep, golden, crisp layer while the flesh beneath stays pink and juicy. The rendered fat is itself a prized cooking ingredient in south-west French kitchens, used for sautéing potatoes, confits, and cassoulets.
Magret should always be served pink — medium-rare at most. Cooked through, it toughens. Treated with care, it is one of the most rewarding cuts of meat you can cook: rich, deeply savoury, and extraordinarily satisfying with nothing more than a sharp salad and a glass of red wine.
Producer: South-west France
Ingredients: Duck breast (Moulard), skin on
Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 325g± IQF Frozen
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Magret de Canard is not simply duck breast. The term magret refers specifically to the breast of a fattened Moulard duck — a bird that has been through a dedicated feeding programme designed to develop a thick layer of fat beneath the skin and a deep, rich flavour in the flesh. This produces a breast that is fundamentally different from a standard duck breast: larger, thicker, and with a character that sits closer to red meat than to poultry. It is the most popular cut of duck in France and the centrepiece of south-west French cooking.
The Moulard is a cross between the White Pekin and the Muscovy duck, bred specifically for its superior meat and its capacity for fat development. These birds are raised on grain in south-west France, where the tradition of fattened duck goes back centuries. The thick fat cap is not waste — it is the point. When scored and cooked slowly skin-side down, it renders into a deep, golden, crisp layer while the flesh beneath stays pink and juicy. The rendered fat is itself a prized cooking ingredient in south-west French kitchens, used for sautéing potatoes, confits, and cassoulets.
Magret should always be served pink — medium-rare at most. Cooked through, it toughens. Treated with care, it is one of the most rewarding cuts of meat you can cook: rich, deeply savoury, and extraordinarily satisfying with nothing more than a sharp salad and a glass of red wine.
Producer: South-west France
Ingredients: Duck breast (Moulard), skin on
Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Net: 325g± IQF Frozen
