Duck breast magret

Duck breast magret is the large, fatty breast cut taken from ducks raised for foie gras production, sold and cooked raw with its thick skin-side fat layer intact. It is a staple of French southwestern cuisine, typically pan-seared or grilled so the fat renders down while the meat stays pink inside, and is commonly served sliced with fruit-based sauces or alongside roasted vegetables. Per 100 g, raw magret provides 260 kcal, 22 g of protein, 18 g of fat, and 0 g of carbohydrates or fibre. It contributes 290 mg of potassium and 90 mg of sodium per 100 g, along with 40 mcg of vitamin A and 0.9 mcg of vitamin B12. No glycemic index applies given the absence of carbohydrates. Compatible with gluten-free, dairy-free, keto and paleo dietary patterns.

Diets

Macros · per 100 g