duck portions (breast
Rich in iron, zinc, and B vitamins (especially niacin and B12); higher in fat and calories than chicken breast, though the fat is partly unsaturated and includes beneficial compounds like omega-3 fatty acids.
About
Duck breast, also called magret when derived from force-fed ducks (Anas platyrhynchos domesticus), is the pectoral muscle of domestic ducks. The breast meat is characterized by its deep red color when raw, darker and richer than chicken, with a layer of subcutaneous fat beneath the skin. Duck breast contains more myoglobin than poultry, giving it a beef-like appearance and a distinctly gamey, robust flavor. The fat layer is prized in cooking, rendering crispy skin while maintaining moist, tender meat beneath. Quality varies by breed and feeding practices; Pekin ducks are most common commercially, while Muscovy ducks produce leaner meat with more pronounced flavor.
When sourced from foie gras production, magret refers specifically to the enlarged breast of force-fed ducks (gavage), which can weigh 300-500 grams and produces exceptionally tender meat with superior fat marbling.
Culinary Uses
Duck breast is a cornerstone of French, Chinese, and modern European cuisine. The skin is typically scored and rendered in a hot pan until crackling, while the meat is cooked to medium-rare (approximately 60–63°C internal temperature) to maintain tenderness and prevent drying. Classic preparations include canard aux cerises (duck with cherry sauce), Peking duck, and confit, where the meat is slow-cooked in its own fat. The rendered fat is valued separately for cooking potatoes and vegetables. Duck breast adapts well to Asian marinades, spice rubs, and pan-searing, and pairs excellently with acidic sauces (cherry, orange, gastrique) and umami-forward components (soy, mushrooms, black beans).