While magret can be made into confit, it's also sometimes called the "duck steak" and can be seared on its own for a deliciously rich entrée. The word "magret" specifically denotes a fatty and sizeable duck breast, so this cut will give you a really juicy and flavourful result! Simply score the fatty skin, season and sear the breast fat side-down on high heat for 8 minutes, then lower the heat to medium and flip over to cook 4 minutes on the flesh side. Let it rest for at least five minutes. You're looking for a nice, pink medium-rare on this "steak". Discover your inner French culinarian with duck magret!
Price per kg: $39.99
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