Thanks for all of your answers, especially to Chopstix.
does indeed come from "maigre", but it's always sold with a very thick layer of fat!
You do come across magret d'oie
, although it is less common. The goose meat tends not to be as tender, and thus less enjoyable grilled.
Duck legs tend to be much less tender than the magret
, which explains why so many of them are made into confit
(not really a dish that suits the climate in Thailand!).
You are right, there is not a great deal of meat on a duck. The other cut you find a lot is called "aiguillettes
", which is defined this way by the Oxford-Hachette dictionary:
Culinaire (de bœuf) tip of rump steak; (de volaille) breast fillet; (mince
tranche de viande) fillet;
I would contest this definition (I run a translation business). I think the best English word is "strips" or "thin strips" (aiguille on its own means "needle"). These are delicious very quickly panfried and served with a raspberry vinegar reduction.
Because duck is so popular for: magret
and foie gras, you can often find the carcass on sale for a pittance at the supermarket. You can turn this into an excellent soup!
All the best,