Hi,
I live in Southwest France, where magret de canard is a pretty common dish. It's delicious, and the easiest thing in the world to cook (just score the fat, put the magret under the grill, fat side up, leave for 10-15 minutes, turn over, and then grill again for very little time on the lean side, so it's nice and pink in the middle. Voilà !).
Would the most common name in English be "duck magret"?
You see, I'm not sure about "duck breast" since I'm not at all convinced that the meat actually comes from the breast...
This is further complicated by the fact that I recently went to a store and bought filet de canard, which seemed to be pretty much exactly the same thing as magret!
My wife surmises that magret comes from force-fed ducks used for foie gras, whereas filet comes from ducks that have not been force fed.
I notice that confit de canard has gone from preserved duck to duck confit over the years.
Do most English speakers use the French word magret?
Best regards,
Alex R.
I live in Southwest France, where magret de canard is a pretty common dish. It's delicious, and the easiest thing in the world to cook (just score the fat, put the magret under the grill, fat side up, leave for 10-15 minutes, turn over, and then grill again for very little time on the lean side, so it's nice and pink in the middle. Voilà !).
Would the most common name in English be "duck magret"?
You see, I'm not sure about "duck breast" since I'm not at all convinced that the meat actually comes from the breast...
This is further complicated by the fact that I recently went to a store and bought filet de canard, which seemed to be pretty much exactly the same thing as magret!
My wife surmises that magret comes from force-fed ducks used for foie gras, whereas filet comes from ducks that have not been force fed.
I notice that confit de canard has gone from preserved duck to duck confit over the years.
Do most English speakers use the French word magret?
Best regards,
Alex R.