Poultry
Scored Skin
Scored-skin magret is the Moulard duck breast prepared with a crosshatch on the fat cap—ready for even rendering. Scoring is the difference between rubbery fat and crisp lacquered skin. Score only through fat, not deep into meat; start skin-down in a cool pan; pour off fat as it melts; finish briefly on the flesh side; rest and slice. Pre-scored retail magrets save time but still need thorough drying. Salt the scored surface so it draws moisture.
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Characteristics
Preparations
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 25 g
- Saturated Fat 8.06 g
- Trans Fat 0.1 g
- Monounsaturated Fat 11.6 g
- Polyunsaturated Fat 5.33 g
- Cholesterol 120 mg
- Sodium 73.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.88 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 13.5 g
- Water 57.6 g
- Energy 283 kcal
- Water 57.6 g
- Carbohydrates 0.88 g
- Sugars 0.49 g
- Protein 13.5 g
- Fat 25 g
- Saturated Fat 8.06 g
- Monounsaturated Fat 11.6 g
- Polyunsaturated Fat 5.33 g
- Omega-3 1.87 g
- Trans Fat 0.1 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.1 mg
- Vitamin B5 — Pantothenic Acid 0.88 mg
- Vitamin B6 0.43 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 1.2 µg
- Minerals 303 mg
- Major Minerals 302 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 120 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.1 · vitamin-b5-pantothenic-acid: 0.88 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Gascony magret cookery insisted on careful scoring before the pan.
Restaurant prep lines scored magrets to order for consistent rendering.
Retail packs of pre-scored magret helped home cooks nail crisp skin.