Magret de Canard
Duck breast, pan-fried and often served with a fruit-based sauce.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Duck, particularly Moulard duck used for Magret, has been a staple in French cuisine for centuries. Its popularity surged in the southwest of France, especially the Gascony region, where duck farming and culinary traditions evolved alongside the ingredient. The 'magret' cut, specifically from a fattened duck raised for foie gras production, gained prominence in the latter half of the 20th century, solidifying its place as a French delicacy.
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Magret de Canard holds a significant place in French culinary culture, representing both rustic tradition and refined gastronomy. Its presence signifies indulgence and appreciation for quality ingredients.
Regional Specialty
Magret is especially associated with the southwest of France, particularly the Gascony region, where duck farming is a way of life and regional recipes celebrate the bird in various forms.
Celebratory Dish
Magret de Canard is often served during special occasions or as a treat, reflecting its elevated status within French cuisine. It is considered an indulgent dish meant to be savored.
Fries and Salad Pairing
The unlimited fries and salad combination reflects a casual yet satisfying dining experience. The richness of the duck is balanced by these simple sides, creating a well-rounded meal suitable for a relaxed setting.
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The Magret de Canard experience is defined by the rich, savory duck breast, perfectly rendered fat, and complementary textures. The unlimited fries provide a salty, crispy counterpoint, while the fresh salad offers a light, acidic balance.
The duck breast boasts a deep, gamey flavor with a buttery richness from the rendered fat. The skin should be crisp and slightly salty. The meat itself is tender and flavorful. The fries are typically thin-cut and crispy, seasoned with salt. The salad provides a refreshing contrast, often with a vinaigrette dressing to cut through the richness of the duck.
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Scoring the Skin
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render evenly and creates crispy skin.
Cold Pan Start
Start cooking the duck breast in a cold pan, skin-side down. This allows the fat to slowly render without burning the skin.
Medium Rare
Cook the duck breast to medium-rare for optimal tenderness and flavor. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C).
Resting the Meat
Let the duck breast rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
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