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Rougie's magret is the breast of a Moulard duck, the Muscovy-Pekin cross bred for foie gras, so the meat is dark red, rich and tender rather than lean like chicken. It is farm raised on a 100% corn diet with no antibiotics or hormones, and comes from Canada as a single breast averaging about three-quarters of a pound. That fat cap and dense meat are what set it apart from supermarket duck breast: it sears and renders like steak and is best served medium-rare. It suits cooks who want a restaurant-style duck course at home and are comfortable scoring fat and working a pan.
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Magret is the breast of a fattened duck bred for the production of foie gras. This one comes from the Moulard, a hybrid of Muscovy and Pekin ducks. The meat is dark red, which is rare among poultry.
The ducks are farm raised on 100% corn, following the traditional Rougié French process. They are raised with no antibiotics and no hormones.
Magret is best served medium-rare. Before cooking, score the fat layer on the skin side so it renders and crisps. Let the meat rest after cooking, then slice it thin against the grain.
