Magret Duck Breast
"Magret" refers to the breast of a Moulard duck that has been reared for foie gras. Magret is juicy and cooks up much like a steak. For much of history, magret was made into confit, using its generous layer of fat. But in 1959, faced with an unstocked kitchen, Michelin-starred Chef Andre Daguin prepared a magret like a steak for the first time.
You can try this now-famous preparation yourself at home: We recommend scoring the layer of fat in a crosshatch pattern, then seasoning heavily with salt and pepper. Cook the breast in a very hot cast iron pan until rare. Any leftover oil can be used to prepare fabulous roasted potatoes. Duck magret is a fantastic choice for a special occasion, or even a special weeknight.
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