Magret (duck breast) is a piece of mostly fatless meat (hence the origin of the french word magret, from “maigre” meaning fatless). It comes from the ducks that have been fed to produce foie gras. Magret de canard is very popular with gourmets, and is used in many southern French recipes accompanied with apples, green pepper sauce, orange sauce, with mushrooms, just to name a few.
Storage: Keep Frozen
Shelf Life: see date on package
Ingredients: Duck breast, salt, water, sugar, spices, natural flavouring, sodium erythorbate, sodium nitrite.
Recipes: Visit Rougie’s website for many recipes with photographs.
Founded in 1875, and located in the medieval town of Sarlat in the southwest of France, Rougie is the specialist of Foie Gras. Ducks are fed 100% with grain (no animal flours, no fats). Full tracing of the production is one the of the key elements in Rougie’s quality.