Duck magret, carrots Duck magret, with its tender and flavorful meat, is one of the jewels of French cuisine. A staple in restaurants and appreciated for its richness in taste, it perfectly embodies the elegance and generosity of Southwestern gastronomy.

Origins and History of Duck Magret

Duck magret is a fillet taken from a fattened duck, usually a Barbary or Mulard duck, raised for the production of foie gras. The term "magret" comes from the Gascon word "magre," which means "lean," referring to this cut which, although nourished by fat, remains leaner than other parts of the duck.

It was in the 20th century that magret gained popularity thanks to André Daguin, a Gascon chef who had the idea of serving it rare, like a steak. This preparation revolutionized duck cuisine and quickly made magret a dish appreciated throughout France and far beyond.

Les variétés de magret

Le magret de canard se décline sous plusieurs formes, chacune offrant des saveurs et des textures uniques :

• Magret frais : cuit à la poêle ou au four, il est souvent servi rosé pour préserver sa tendreté.
• Magret séché : salé et séché, il est tranché finement et utilisé comme une charcuterie raffinée, parfait pour les salades et les mises en bouche.
• Magret fumé : préparé de manière similaire au magret séché, mais avec un passage au fumoir, il apporte une saveur encore plus intense et boisée.

Varieties of Magret

Duck magret comes in several forms, each offering unique flavors and textures: Fresh Magret: Cooked in a pan or in the oven, it is often served pink to preserve its tenderness. Dried Magret: Salted and dried, it is thinly sliced and used as a refined cured meat, perfect for salads and appetizers. Smoked Magret: Prepared similarly to dried magret, but with a smoking process, it brings an even more intense and woody flavor.

In addition to proteins, breast is a good source of iron and B vitamins, essential for energy metabolism and the formation of red blood cells

How to taste the breast

Duck breast lends itself to a multitude of culinary preparations :

• Grilled or pan-fried : frying or grilling makes it possible to caramelize the skin while preserving a juicy flesh. It is often served with seasonal fruits, such as figs or cherries, which complete its richness.
• In salad : dried or smoked breast is an ingredient of choice to decorate salads, bringing a touch of sophistication and flavor.
• In sauce : sweet and savory sauces, based on honey, balsamic, or red fruits, go perfectly with breast for a festive dish.

Duck breast in the restaurant: a tasty combination

Until mid-September, our restaurant invites you to discover the duck breast in an exclusive appetizer :

"Summer freshness": melon gazpacho, mint sorbet, feta cheese and dried breast

In this dish, the dried breast brings a depth of taste and a refined texture that contrast beautifully with the sweetness of the melon gazpacho. The mint sorbet adds a touch of freshness, while the feta offers a salty and creamy note. This subtle and balanced combination highlights the richness of duck breast while celebrating the lightness of summer.

Come and enjoy this dish until mid-September, and let yourself be seduced by this "summer freshness" which combines tradition and culinary innovation. Have a nice meal!