Smoked Magret Duck Breast
Our smoked duck breast—or magret, to use the French—comes from the Moulard duck, that hearty bird so popular in Southwest France.
We make it the old-fashioned way: all naturally, with real woodchips, not liquid smoke. There are no added artificial preservatives or nitrites. No funny business. We have always believed that if we can’t pronounce it, we shouldn’t use it in a recipe.
This all-natural smoked magret is a must for charcuterie plates. But don’t limit yourself; try it in salads, sandwiches, or tossed in grain and pasta dishes.
Whatever you do with it, you can’t go wrong with this incredible, deeply flavorful smoked meat.
Smoked duck breast is suitable to eat at any time of year, and always makes an impressive addition to a charcuterie plate. Slice thin pieces and serve with cornichons (our favorite baby pickles), Dijon mustard, or—trust us—try it with truffle butter and baguette for the ultimate in hassle-free entertaining.
Smoked magret also matches beautifully with fruits and salads: think blueberries, plums, pears, peaches, and greens like frisée and mesclun. Make a basic couscous with lemon zest and cumin and toss with plums and sliced smoked duck breast for a 30-minute dinner salad. Caramelize pears, peaches or kumquats and toss with julienned smoked magret and arugula for a restaurant-caliber entrée salad. And don’t forget a bottle of your favorite Rhone varietal for a perfect wine pairing.
duck breast, salt, pepper