The Magret de Canard is made from selected races of ducks raised in the open air and in freedom in Stéphanie's family-run farm in the Perigord region in South West of France. It is a duck breast that has been salted, smoked and dried. It has an intense, almost gamy taste with just a bit of smoke and a texture that melts on your tongue. A little bit goes a long way on a cold cut platter, in a salad or with scrambled eggs.
Stéphanie's Magret is delivered vacuum packed and will last for months unopened in the fridge. Once open wrap it in a clean cloth, keep it refrigerated and eat within 3 weeks.
How to use
The Magret is ready for use. Cut it, including the fat, in very thin slices. The Magret will be easier to cut, when very cold, straight from the fridge. Allow a couple of minutes for the slices to come to room temperature before eating.
The Magret is lovely by itself but its strong taste also pairs wonderfully with other cold cuts, fruits like melons, pears or figs, cheeses and eggs.
- Serve it on a cold meat plate together with Luciano’s Prosciutto, Gabriella & Pietro’s Salami, Domenico's Bresaola, Stephanie's Duck Salami and some pickles. Add a tomato/mozzarella salad (seasoned with Nino’s Olive Oil and Glauco’s Oro Nero) and some crusty bread for a magnificent lunch
- Wrap a thin slice of Magret around a pitted dried prune, secure with a toothpick and bake for 5 min in a 180°C oven
- Make a Piperade (typical Basque country scrambled eggs dish) for a lovely and healthy brunch: take away the fat of about ¼ of a Magret and melt it on low fire in a medium skillet. Dice the lean part. Slice thinly 1 onion and 1 of each red and yellow bell pepper. Once the Magret Fat has rendered down to about 2 to 3 tablespoons of liquid remove the remaining solid fat and discard. Add onion, the diced Magret and bell peppers to the rendered fat and cook, stirring frequently, until soft, soft and lightly browned (about 5 min). Season with salt and red pepper flakes. Add 3 chopped tomatoes and continue to cook, stirring frequently, until the skillet is almost dry. Lower your fire and add 4 lightly beaten eggs. Cook, stirring constantly, until just barely set (1 to 2 min). Immediately remove from heat and serve.
- Mash some fresh goat cheese with a drizzle of olive oil and a good grind of pepper. Wrap a small teaspoon of the mixture in a thin slice of Magret, secure with a toothpick and bake for 6 to 7 min in a 180°C oven
- Make some lovely aperitif bites: paint a thin layer of mustard on a sheet of puff pastry. Cover it with thin slices of Magret and some grated Pecorino from Stefano, leaving the top centimetre free. Roll the pastry tight and set it 30 minutes in the freezer to firm it. Cut 1 cm thick pinwheels and bake them in a 190°C oven till puffed and golden (about 20 min). Serve immediately
What about Stephanie
Received the Award of Excellence in 2015, can't get better than that!
Stéphanie is a small vivacious French lady, full of energy and passion for her land and her animals. Together with her family she raises ducks on their farm located just above the magnificent medieval village of Rocamadour, in the French Dordogne Valley. Arriving at the farm after a winding road, in the afternoon of a sunny September day, she gives us a tour of the premises and we can admire the ducks waddling in the grass and laying down in the shade of the trees.
Other products from Stephanie
Recipes with Magret de Canard
- Salade Perigourdine
- Magret and prunes