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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.
Applications: Duck can be roasted, braised, or made into confit. At Trattoria Pazza Luna in Baltimore, MD they use duck breast to make homemade duck stuffed ravioli sautéed in butter and sage served in a truffle veal reduction sauce.
Origin: Québec, Canada
Specifications: Each breast is split and boneless, skin on and frozen. Each weighs approximately 15 oz. Each box is approximately 9.5 lbs.
Shipping Method: Fedex Overnight
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