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Fresh duck magret, authentic from Gers

It is entirely possible that this exceptional dish has been known for a long time. However, fatty duck was traditionally enjoyed confit and, more rarely, roasted. The fresh fatty duck magret was imagined, or at least popularized, by the great Gersois chef André Daguin in 1959. Later, he created a recipe that paired this dish with a green peppercorn sauce. This accompaniment is still very popular today. Nowadays, it can be found in all Gascon families as a traditional dish. It accompanies all good occasions, whether they be festive moments or simple gatherings among friends.

At the heart of Gers' fatty duck

In order to have a magret, it is necessary to have a fatty duck. Like our ducks, carefully fattened in the purest tradition of the Southwest. Without a fatty duck, there is no magret, just a fillet. This piece of meat is made up of the pectoral muscles, delicately detached from the breastbone. It can be enjoyed dried or smoked, but we offer it fresh. It is in this form that it is most commonly encountered here. A good opportunity to enjoy all the subtle flavors of fresh fatty duck.

Going further

Composition: Fresh duck magrets vacuum-packed, individually wrapped, with a minimum weight of 0.375 kg.

Storage: Store between 0 and 4°C, use by date 14 days after packaging.

Shipping: Shipped only with Chronopost Food Transport cold chain

Suggestion: To rediscover the taste of true duck magret, enjoy it grilled or pan-seared with potatoes and porcini mushrooms. In the pan, start by cooking the skin side to reduce the fat, then sear the flesh side: the magret is best enjoyed medium-rare. The vegetables can then be cooked in duck fat. Feel free to drizzle the meat with a green peppercorn, honey, or balsamic vinegar sauce.

Pair with a red wine from Côtes de Gascogne, Côtes de Saint-Mont, or Madiran.