Soulard company is specialized in duck farming since 1936 and located in the heart of Vendee, in the ouest part of France. The magret is a rosy piece of poultry coming from the breast of a duck raised most of the time for it's liver.
A duck magret is usually cooked medium rare to keep the tenderness and taste of this delicious red meat, as a steak in a pan or in the oven. Better to keep the layer of fat while cooking, but previously scored with a sharp knife. It can be served with roasted vegetables or mashed potatoes.
The duck magret is part of the French gastronomy and seduced many foreign countries around the world.