The ‘magret’ or duck breast and its ‘filet mignon’ or fillet

The ‘magret’ is the white meat or breast of the fat ducks which are used for ‘confits’ in France, especially in the south-west. It appears on the table fairly often, usually grilled like a steak on an open fire, or cooked in a casserole Grilled Duck with Herb Butter Sauce. Underneath the ‘magret’ there is another succulent morsel, the ‘filet mignon de canard’, a long narrow strip of tender meat which can be used in various ways. This is also present in ordinary ducks, but is less well-developed.