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Magret Duck, the cross of the Muscovy and Pekin duck, produces a larger breast than any other duck. This duck has a meaty flavor with wonderful steak overtones. Season with salt and pepper on the meat side only. Place Duck skin side down in a cold pan over a low flame. Slowly render the fat, remove the fat as needed (save the fat for potatoes or eggs in the morning), as you do not want to steam the duck in its own oil/fat. Still skin side down, finish cooking in the oven. Cook to medium rare; the duck breast will be tender, juicy and delicious with a crispy skin.