Frozen Duck Breast Magret

Lafitte magret duck breast is the noblest piece of duck. Duck breasts are generally appreciated rare or pink, and can be accompanied by delicious sauces.

Chef's Advice

The day before, remove the duck breast from the vacuum pack, place it between two plates to let it "air out," and store it in the refrigerator. The same day, let the duck breast come to room temperature. Cut the skin with a knife without reaching the flesh, season and cook over medium heat for 10 minutes on the skin side and 5 minutes on the flesh side.

Wrap in aluminum foil, let rest for 5 minutes and slice at the last moment. It will be cooked to perfection and retain all its juices and tenderness.

What are the characteristics of Lafitte duck?

Lafitte ducks, considered the best ducks for foie gras, are born from the cross between male Barberie and female Rouen or Peking duck.

The duck follows a slow growth rate and is recognizable by its black and white coloring-a distinguishing trait of absolute quality.

The ducks are raised outdoors in a natural, frugal environment. Their diet is based on grain and cereals, but corn makes the difference above all. Lafitte guarantees a duck raised for 102 days as a minimum.

Because the ducks are fed traditionally, their foie gras and corresponding anatomical cuts have a rustic taste and unique texture.

Origin

Chalosse FRANCE

Typology

Duck Breast

Packaging

420 g, frozen