Duck Breast (kg)

Magret is duck breast, with the skin and subcutaneous fat layer intact. It is the noble cut of this bird: the fat retained under the skin, when properly cooked, progressively melts and bastes the muscle from the outside in, producing a result that no other poultry cut replicates. Cooked medium-rare — exactly like a beef steak.

Benefits

• Subcutaneous fat that melts and bastes the muscle during cooking
• Skin that caramelizes and forms a tasty crust in the pan
• Cooked medium-rare — internal temperature 58–60ºC for maximum juiciness
• Rich and deep flavour, distinct from any other poultry
• Frozen product