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By Jeremy Round

Published 1988

  • About
UK and Irish and European imports. Farmed ducks of mediocre-to-plain dull quality and their joints are available all year. Traditionally-raised fresh farm birds are at their best in the latter half of the year.

The fancier end of the market has made much of imported vacuum-packed duck magrets (sometimes, most would say mistakenly, seen as maigret), for the last few years. Debate rages about whether a proper maigret must come from a force-fed duck raised for its foie gras. Correctly, a magret is only the larger muscles of the duck’s breast, the smaller, sweeter bit being called the supreme (as with a chicken). Most of the magrets you can buy here are the whole breast, just hunks of red meat to be cooked in the same way as a steak but rather less interesting.

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