The size of the Moulard Magret, which is twice as big as regular duck breast, is attributed to the fact that it comes from stock raised to produce foie gras and that the ducks are corn-fed several times daily in the three weeks before processing. The meat is then aged seven days on the bone to develop a juicy meat with rich flavor and firm texture.
Prepare this Magret as you would any red meat; it works well seared and roasted, grilled or sautéed. The outer skin should be scored well before cooking to render and crisp the fat.
Try our signature dish for Magret à la D’Artagnan.
Or, for a gourmet meal in minutes, try grilling one of our pre-marinated Moulard Magret duck breasts, available in Mediterranean, Southwest and Teriyaki flavors.
