Size:	Ten 15oz split breasts (Approx. 9.5lbs total).
Features:	Boneless, Skin-On, Individually Wrapped, Frozen
Origin:	Québec, Canada

Magret duck breasts are plump with a rich and distinctive flavor. They come from Moulard ducks (cross bred from Muscovy and Pekin ducks) which are regarded on both sides of the Atlantic as being the domesticated breed with the most flavor. Although they have more total fat than a Muscovy duck, Moulard meat under the fat layer is actually on the lean side, so care must be taken not to overcook Magret breasts.

Duck meat is beloved in both Europe and China, and its full flavor can be paired with sweet, savory and spicy ingredients.  It is a far more interesting alternative to chicken.

Store magret duck breasts in your freezer until you're ready to use them, then thaw only as many as you need.

Thawing Tips

Magret duck breasts are most commonly roasted after first having much of their fat rendered off.  Rendering the fat not only crisps the skin delightfully, but it imparts more flavor and moisture to the meat.  Though many people find this step intimidating it is actually quite easy with the right technique and a little patience.  See How to Render Duck Fat for step by step instructions. 

You will end up with a lot more duck fat then you need to cook the breasts, and it can be saved for later use as cooking fat alternative to oil or butter.  In fact, rendered duck fat is so delicious that it’s sold separately!

Duck breasts are very versatile, pairing well with a wide variety of other flavors.  Ingredients often used with duck include apples, ginger, Szechuan peppercorns, lemon juice, soy sauce, wild mushrooms, oranges, rich & fruity red wines, green onions, spicy chilies, honey, cilantro, star anise, thyme and berries.  It can be served sweet, savory, tangy, smoked or spicy. 

Duck Recipes

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