Duck

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.