Dried duck breast

magret de canard séché

What it is

In the South-West magret means one thing only: the breast of a duck raised for foie gras, so its fat cap is thick and soft-melting rather than firm. Salting it for a day and hanging it two to three weeks is a farm-scale habit — the breast is the single piece of the bird that goes neither into confit nor into the terrine.

In the kitchen

Cut on a slant so every slice carries both fat and lean; straight down you get a band of pure fat. Keep it wrapped in a cloth and let slices sit five minutes — cold, the fat stays waxy and mute.

Goes with

Fig Pear Walnut Black pepper Honey Olive oil

Same species

Mallard Pekin duck Century egg (pidan) Duck heart Duck confit Stuffed duck neck

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