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Technical characteristics
- Part of carcassBreast
Description
Magret : The name "magret" is reserved for the breast that comes from a duck that produced foie gras. The magret is a red meat that is usually cooked whole. It is first seared in a pan and finished up in the oven. The magret can also be hot smoked or dry cured and cold smoked to make an excellent duck prosciutto.
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Magret (breasts)
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