Moulard Magret Duck Breast
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In Stock
Magret is the breast of the Moulard duck, traditionally raised in Southwest France for foie gras, though no part goes to waste. This duck breast, prized for its ample size, beefy texture, and rich flavor, is also known as the “duck steak,” because it is best when pan-seared and served like a steak. This innovative preparation was pioneered by Chef Andre Daguin, the father of D’Artagnan founder Ariane Daguin, who helped introduce it to the best restaurants in the U.S. Enjoy the dense, red meat and generous fat cap of duck magret in the classic way: pan-seared for a crispy skin, medium-rare meat, and drizzled with a pan sauce of duck juices, wine, and your favorite fruit. It’s a restaurant favorite that is easy to prepare at home, with savory results.
- “Magret de canard” is French for duck breast from the Moulard
- Moulard is a hybrid of Muscovy and Pekin ducks
- Our ducks are raised cage-free in open barns
- Pure vegetarian diet includes corn and/or soy
- No antibiotics, no hormones
- Aged seven days on the bone to intensify flavor
- Package contains one half magret duck breast
- Serves 2 as main course
- Sold in an uncooked state
- Product of New York and Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Cooking Methods: Pan-Sear, Pan-Roast, Sous Vide, Grill, Cure
If you can cook a steak, you can sear a duck breast. Like steak, magret duck breast is best served medium-rare, with a savory pan sauce.
- First score the fat cap—but not all the way through to the meat—before cooking to render the fat and crisp the skin.
- Season duck breast generously with salt and pepper
- Put the duck breast, skin-side down in a cold, dry skillet (cast iron or steel). No oil needed—the duck provides its own fat as it cooks.
- Set heat to medium-low to render the duck fat slowly.
- Cook for 10 minutes or more, undisturbed, and allow the skin to crisp to a deeply golden color.
- Drain off some of the accumulating fat and set aside for roasting potatoes or sautéing vegetables.
- Turn the breast over and cook the meat side; this can take 2-5 minutes depending on the size of the breast.
- Sear the edges by briefly tipping and holding the duck breast with tongs as it browns.
- Check internal temperature; medium-rare is 130–135°F.
- Remove duck breast to a plate and let it rest for 5-10 minutes.
- Slice the magret against the grain in ¼ inch slices, serve skin side up.
- Dress with pan sauce made in the duck juices, , demi-glace, wine, and fresh fruit. See our classic recipe for details.
The Moulard is a hearty hybrid of Muscovy and Pekin ducks, and is the traditional duck preferred in the cuisine of Southwest France. We work with New York and Canadian duck farms to provide us with Moulard duck. Both follow traditional methods to ensure a stress-free environment for the ducks. Our Moulard ducks are raised in open-air barns, on a bedding of wood shavings with ample sunlight, and plenty of space to allow for natural flocking behavior. The ducks eat a vegetarian diet of corn, soy, and fresh, clean water. The duck farms do their own hand processing in certified and inspected plants and use air-chilling to ensure the best flavor and the least amount of water retention.
