Magret

Magret refers to a specific cut of duck meat, specifically from the breast of a Moulard duck. The term is of French origin, and is a specialty in the cuisine of the Southwest region of France.

History

The history of Magret is closely tied to the tradition of foie gras production in Southwest France. The Moulard ducks used for Magret are typically raised for foie gras, and the breast meat is a byproduct of this process. The practice of using the entire duck in this way is a reflection of the nose-to-tail philosophy prevalent in traditional French cuisine.

Preparation and Cooking

Magret is typically cooked in a manner similar to steak, rather than traditional poultry. The thick layer of fat on the breast is scored in a cross-hatch pattern, and the meat is often seared in a hot pan to render out the fat. This results in a crispy skin and a tender, juicy interior. The meat is typically served medium-rare, which is unusual for duck but highlights the rich flavor of the Moulard breed.

Serving

Magret can be served with a variety of accompaniments, but traditional pairings include potatoes, mushrooms, and red wine sauces. It is also commonly served with fruits such as cherries or peaches, which complement the rich flavor of the meat.

Cultural Significance

In Southwest France, Magret is a celebrated dish, particularly in the region of Gascony. It is often featured in holiday feasts and special occasions. The popularity of Magret has also spread beyond France, and it is now enjoyed in many high-end restaurants around the world.

See Also

• Foie gras
• French cuisine
• Moulard