Magret Duck Views

Gourmet Food

2 duck fillets or magrets, about 400 grams (14 ounces) each 4 teaspoons unsprayed dried lavender flowers (check with the vendor that the lavender is safe for consumption) 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds The zest of one lemon, finely chopped 2 teaspoons fleur de sel 1/2 teaspoon freshly ground pepper

Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mallard or Barbary duck that has been force fed to produce foie gras.[2]

Ingredients :A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles plums and panfried potatoes in minuscule (tiny dices) For 8 people : 5 nice magrets of duck (preferably mulard duck ) 1 pound of mirabelle plums (fresh or frozen or even peeled and sliced apples if you cannot find mirabelle plums 600 grams (1 1/3 pounds)of peeled firm potatoes 1 peeled and cored Granny Smith apple 16 thin slices of smoked duck magret Butter, table salt and freshly ground black pepper For the sweet and sour sauce ('gastrique' in French) : 5 cl of red wine vinegar 1 soup spoon of liquid honey 10 cl of orange juice 2 dl of prepared veal stock 5 grams (1 teaspoon) of allspices

MOULARD DUCKS & MAGRET Moulard ducks are a hybrid cross of white Pekin hen and the Muscovy drake. They are grain fed several times daily in the few weeks before processing to produce an enlarged liver known as Foie Gras. This stimulates the natural tendency for these migratory birds to force feed themselves before extraordinarily long flights. Moulard breast known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Magret breast should be prepared as any red meat; seared and roasted, grilled or saut