Poultry
Whole Magret
Whole magret is the uncut breast of a force-fed Moulard duck—larger and fattier than common duck breast, the standard for classic French pan-seared magret. One magret often serves two when sliced. Treat with respect: dry, score, render slowly, finish pink, rest long enough to carve clean slices. Sauce with fruit or vinegar reductions that cut fat. Do not cook it like chicken breast to well-done grey. Save every spoon of rendered fat.
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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 10 g
- Saturated Fat 3.18 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 87.8 mg
- Sodium 69 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 64.8 g
- Energy 172 kcal
- Water 64.8 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 22.8 g
- Fat 10 g
- Saturated Fat 3.18 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.65 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 383 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.65 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Sodium: 69 · Potassium: 246 · Calcium: 66 · Iron: 1.5 ·
Whole form averages edible parts as typically consumed.
History
Southwestern French farms defined magret as a product of Moulard production.
After foie gras seasons, magret became a celebrated dual-purpose luxury cut.
Export magret packs made the cut a global fine-dining and home luxury.