Premium French duck breast Magret de Canard raw cut with skin on, ideal for gourmet poultry dishes from FINE & WILD UK.

Magret de Canard

Name: Magret de Canard
Brand: LE MARCHE DE CHEFS
SKU: FZMCDBRE350
Price: 16.00 GBP
Availability: InStock

£16.00

Net: 325g± ☆ Staff Choice ☆ South-west France

The breast of a fattened Moulard duck from south-west France — thicker, richer, and more deeply flavoured than any standard duck breast. A substantial fat cap that renders to a deep golden crisp while the flesh stays pink and juicy beneath. France's favourite cut of duck. Serve it like a steak.

Magret de Canard

£16.00

Magret de Canard is not simply duck breast. The term magret refers specifically to the breast of a fattened Moulard duck — a bird that has been through a dedicated feeding programme designed to develop a thick layer of fat beneath the skin and a deep, rich flavour in the flesh. This produces a breast that is fundamentally different from a standard duck breast: larger, thicker, and with a character that sits closer to red meat than to poultry. It is the most popular cut of duck in France and the centrepiece of south-west French cooking.

The Moulard is a cross between the White Pekin and the Muscovy duck, bred specifically for its superior meat and its capacity for fat development. These birds are raised on grain in south-west France, where the tradition of fattened duck goes back centuries. The thick fat cap is not waste — it is the point. When scored and cooked slowly skin-side down, it renders into a deep, golden, crisp layer while the flesh beneath stays pink and juicy. The rendered fat is itself a prized cooking ingredient in south-west French kitchens, used for sautéing potatoes, confits, and cassoulets.

Magret should always be served pink — medium-rare at most. Cooked through, it toughens. Treated with care, it is one of the most rewarding cuts of meat you can cook: rich, deeply savoury, and extraordinarily satisfying with nothing more than a sharp salad and a glass of red wine.

Producer: South-west France

Ingredients: Duck breast (Moulard), skin on

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 325g± IQF Frozen

Remove the magret from the freezer and defrost in the refrigerator for 12–24 hours. Once fully defrosted, remove from the fridge 20–30 minutes before cooking.

Place the breast skin-side up on a chopping board and score the fat in a tight crosshatch pattern with a sharp knife — cut through the fat but not into the flesh. This allows the fat to render evenly and the skin to crisp without curling. Season both sides generously with salt and pepper.

Place the magret skin-side down in a cold, dry frying pan — cast iron or heavy stainless steel. Set the pan over a medium-low heat. Cook slowly for 10–12 minutes, spooning off the rendered fat into a bowl as it accumulates (keep this fat — it is excellent for roasting potatoes). Do not rush this stage. The skin should turn a deep, even gold and become very crisp.

Flip the magret and cook the flesh side for 3–4 minutes for medium-rare. The internal temperature should reach 52–55°C. For a thicker breast, you can finish it in a 180°C oven for 3–4 minutes after searing the flesh side, rather than continuing on the hob.

Remove from the pan and rest skin-side up on a warm plate, loosely covered with foil, for at least 8–10 minutes. This is not optional — magret needs a full rest to redistribute its juices. Slice thinly on the diagonal and serve.

For a classic sauce, deglaze the pan with a splash of red wine, add a spoonful of honey or redcurrant jelly, and reduce to a syrupy glaze. A cherry or fig sauce also works well — the sweetness balances the richness of the duck. For something simpler, a sharp vinaigrette and a green salad with walnuts is all you need.

Magret pairs naturally with earthy flavours: lentils, beetroot, wild mushrooms, roasted root vegetables. It also works beautifully with fruit — figs, cherries, plums, or a squeeze of blood orange

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Magret de Canard is not simply duck breast. The term magret refers specifically to the breast of a fattened Moulard duck — a bird that has been through a dedicated feeding programme designed to develop a thick layer of fat beneath the skin and a deep, rich flavour in the flesh. This produces a breast that is fundamentally different from a standard duck breast: larger, thicker, and with a character that sits closer to red meat than to poultry. It is the most popular cut of duck in France and the centrepiece of south-west French cooking.

The Moulard is a cross between the White Pekin and the Muscovy duck, bred specifically for its superior meat and its capacity for fat development. These birds are raised on grain in south-west France, where the tradition of fattened duck goes back centuries. The thick fat cap is not waste — it is the point. When scored and cooked slowly skin-side down, it renders into a deep, golden, crisp layer while the flesh beneath stays pink and juicy. The rendered fat is itself a prized cooking ingredient in south-west French kitchens, used for sautéing potatoes, confits, and cassoulets.