Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A cross between a male muscovy and a female Pekin duck, mullard ducks are very large birds. In France, their primary use is as a producer of foie gras. The French term, magret, refers to the breast of this duck. Weighing about 1 kilogram (almost 2 pounds), the breast can easily feed four people. The meat is quite gamy, with a chewy texture. Only the breasts of small birds are used for sautéeing or grilling. The legs are often used for confits. Once slaughtered, the carcass of the mullard duck is often hung under controlled temperature for a week to tenderize it (faisander). Larger, older birds are used whole for braises and confits.