Magret is always duck breast, but duck breast is not always magret. Magret is the breast of a duck that has produced foie gras.
Sonoma-Artisan Foie Gras is committed to the highest standards of animal welfare, and utilizes humane techniques in the raising and feeding of ducks. Ducks are never individually caged and are allowed to roam free range. All natural, no hormones or antibiotics. The ducklings are received when they are one day old. They spend the first 5 - 8 weeks in a barn, under heat lamps and on bedding of wood shavings while they develop their feathers. They walk about, flap their wings freely, and have access to all natural feed and water. Once they have enough feathering, they are brought out to the walnut orchards, where they continue to roam free range for about two months. Here again, they have access to all natural feed (no hormones or antibiotics), water and shade. During the final two weeks, they are housed in temperature-controlled barns, where they are kept in groups of about 12 ducks per pen measuring about 33 square feet. They are fed twice per day by the same feeder, using a pre-measured quantity of feed.
Delicious flavor; tastes more like lean, red meat than poultry. Best preparation is medium rare or rare so that meat is tender. Grill or Sauteed.
INGREDIENTS: 1 pair magret- Score the skin through the fat to the meat and remove the silver skin. Marinate for at least four hours (over night is best) in the following marinade.
Marinade: 1/4 cup of olive oil, 1 teaspoon of each of the following fresh, hand-chopped herbs: Cilantro, rosemary, onion, sage, garlic, thyme, parsley,
salt and pepper to taste. You can include other herbs you like or Herbes de Provence, a classic French combination.
PREPARATION: Mix olive oil and herbs and rub onto the magret. Wrap the magret in a plastic bag and refrigerate 8 hours or overnight. Preheat oven to 350°. Wipe the marinade off the magret. Saute in a hot, heavy skillet, skin side down for 4 minutes, then skin side up for 4 minutes. Bake 8 minutes, skin side up. Remove from oven, cover with foil and allow the magret to rest at least five minutes before slicing, saving the juices for the sauce.
SAUCE:1/2 pint fresh heavy cream, 2 teaspoons green peppercorns, Juice from magret, Salt and pepper to taste. Combine all ingredients and heat in a saucepan.
To Serve: Thinly slice magret on the bias, and fan the slices on four warm plates. Top with sauce and serve at once. Tip: Also good with other sauces such as red wine and chicken stock with mushrooms, garlic and parsley.