This product is very personal to Ariane, the founder and owner of D’Artagnan. Her father, a well-known chef in France, was the first to cook duck breast like a steak years ago in the family’s hotel-restaurant in Auch, France. Today, you will find it on menus around the world—and it should be on your table, too.
Known as magret in France, the meaty breast of the Moulard duck is a natural for this quick-and-hot style of cooking.
The “other red meat” is equally delicious when pan-seared or grilled, so experiment and find your duck groove. Either way, it is simple to cook succulent and spectacular duck breast at home. As always, we recommend you cook it rare to medium-rare.
Just the facts
- Hybrid breed of Muscovy and Pekin ducks
- 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
D’Artagnan is dedicated to finding farmers that share our vision of a more humane and sustainable way of rearing livestock. We look at scale and sustainability; working only with those farms that respect nature and focus on the best animal welfare practices.
We work with a New York State and a Canadian duck farm to provide us with Moulard duck breast. This breed, a large and hearty cross between Muscovy and Pekin breeds, is the favorite duck of Southwest France, where duck is a way of life.
Our Moulard ducks are raised cage-free in open barns, on a bedding of wood shavings with plenty of space and sunlight. This environment allows natural flocking behavior. The ducks eat a vegetarian diet of corn, soy and fresh, clean water. Antibiotics and hormones are strictly forbidden.
The duck farms do their own hand processing in certified and inspected plants, and use air-chilling for the best flavor and least amount of water retention.
Remember to score the outer skin well before cooking, to render out some fat and crisp what fat remains. For the love of duck, be sure to save the rendered fat for sautéing potatoes. After all, duck fat is one of the best secret ingredients in Gascon cuisine.