Cooking Duck Breast

Overview

"Magret" is a name reserved for fatty duck fillets. Cooking it is a delicate process because the layer of fat on the duck is very thick;it must be peeled away carefully to remove the grease from the duck. The next step is to make small incisions so that the heat can penetrate the meat in a uniform fashion in order to end up with perfectly cooked meat.


Used for

Game and poultry