Lou Magret

Steak from the breast of fattened duck

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

How the various parts of a fattened goose or duck are treated is not complete without mention of lou magret, the grilled or fried breast of fattened duck which is served like a steak. The name in Gascon dialect derives from the French maigre in its sense of meat without any fat, although it seems unlikely it was a common Gascon recipe in previous times. After all, if le confit has been made there will be no magret.

Monsieur André Daguin, who claims to hav