Poultry
Magret
Magret is specifically the breast of a Moulard duck raised for foie gras—thicker fat cap, larger eye, the gold standard for pan-seared duck breast in French cookery. Not every duck breast is magret; the name signals that product. Score, render patiently, finish pink, rest, slice thin on a bias. Classic with pepper sauce or fruit. One magret can plate two with vegetables. Treat the fat as a product: jar what you pour off. Avoid well-done grey magret.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.59 g
- Saturated Fat 3.06 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.01 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 94.4 mg
- Sodium 70.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 68.6 g
- Energy 174 kcal
- Water 68.6 g
- Carbohydrates 0.97 g
- Sugars 0.47 g
- Protein 22.7 g
- Fat 9.59 g
- Saturated Fat 3.06 g
- Monounsaturated Fat 4.01 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.17 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 296 mg
- Major Minerals 295 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.17 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Magret of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Gascony named and celebrated magret as the dual gift of foie-gras ducks on wider menus.
French chefs pushed magret onto bistro menus as a steak alternative.
Export branding taught the world to look for magret on premium packs.