2 Pre-cooked Quebec duck magrets at 52 ºC
Aged for two weeks for unforgettable melt in your mouth results, our pre-cooked duck magret is the perfect meat to impress your most sophisticated guests. Since the meat is already cooked and seasoned to perfection, all you have left to do is color and crisp the skin.
The magret is the breast of a duck that has been raised for foie-gras. It is distinguished from a traditionally raised duck breast by a very tasty layer of fat and by the tender quality of its meat.
All the ducks that we work with come from La Canardière farm. La Canardière is a family owned business that has been established in Quebec since 1988 and specializes in a traditional method of raising ducks exclusively on whole corn. Their know-how has been shared for several generations and makes La Canardiere’s ducks an exceptional product recognized by dozens of chefs across the country's top restaurants.
Cooking temperature : Médium saignant 54ºC
- Bring your duck up to temperature: take it out of the refrigerator and let it temper for at least 20 minutes before searing it. This will allow the meat to cook evenly.
- In a skillet over medium heat, start by coloring the skin side for 3 to 4 minutes, then turn the meat over to the meat side for 30 seconds to 1 minute. Since the magret is already cooked, all you need to do is bring it to serving temperature (between 50 and 54 degrees Celsius).
- Once the meat is seared, remove it from the skillet and let it rest on a cutting board for 5 minutes.
- Serve and enjoy.