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.

SOU14003

Data sheet

Origin
France
Temperature
Frozen
Certification
Halal
Cut
Breast
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