They can be bought fresh or frozen.
These duck breasts have a somewhat beefy taste. Though they are fattier than regular duck breasts, they are more like a lean red meat, so there’s no point in buying them if you would need to cook them beyond medium rare: they can dry and toughen, and you can get that for cheaper with regular duck breasts.
They are often served with fruit or a mild sweet and sour sauce.
Magret can also be smoked or dry cured to make a sort of prosciutto.
Magrets are often sold in pairs; a pair will weigh 1.6 to 2 pounds (725 g to 900 g.)
If the skin is on, score it before cooking so the fat will render out more easily.
Best cooked whole by roasting, grilling or sautéing, then served sliced thinly.
One Magret can serve two people; a pair, 4 people.
The concept of “Magret” was originally just known in the south-western regions of France; they are now popular nation wide.
Magret, and how to cook it properly (on its own, whole, rare), was promoted by André Daguin, chef/owner of the Hôtel de France in Auch (Gers) until 1997. Before him, it was usually made into confits, which dried it out a lot.
Magret comes from the Latin word “magre”, meaning “lean”. The breast was the leanest part of the force-fed duck.