Magret Duck Breasts
Ten Split Breasts (Approx. 10lbs Total)
Magret duck breasts are plump, large duck breasts with rich, distinctive flavor. They come from Moulard ducks (cross bred from Muscovy and Pekin ducks) which are often considered the domesticated breed with the most flavor. Although they have more total fat than a Muscovy duck, the meat under the fat layer is actually on the lean side, so care must be taken not to overcook them.
These duck breasts have been air chilled, a method preferred by chefs because it better preserves the bird’s flavor, lets the meat absorb marinades better, doesn’t add water weight, and is more environmentally friendly (produces less contaminated water) than water chilling, which is used for most poultry.
Duck meat is beloved in Europe and China, and its full flavor can be paired with sweet, savory and spicy ingredients.
RECIPES & TIPS
Magret duck breasts are usually cooked (often roasted) after first having much of their fat rendered off. Rendering the fat not only crisps the skin, it also imparts more flavor and moisture to the meat.
See How to Render Duck Fat for instructions. You will end up with a lot more duck fat then you need to cook the breasts, and rendered duck fat is highly prized as a cooking fat - use it to saute ingredients as you would butter, bacon fat, or oil.
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.
Duck can be served sweet, savory, tangy, smoked and/or spicy.