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All duck magret is duck breast, but not all duck breast is duck magret. Specifically, duck magret is the breast of a duck that has produced foie gras, by being force-fed unnaturally large amounts of high energy foods (mostly corn) to produce the fatty liver used to create foie gras. Interestingly, duck magret has only about 5% fat. A traditional and expensive French gourmet item, it is excellent for grilling.
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MOULARD DUCKS & MAGRET Moulard ducks are a hybrid cross of white Pekin hen and the Muscovy drake. They are grain fed several times daily in the few weeks before processing to produce an enlarged liver known as Foie Gras. This stimulates the natural tendency for these migratory birds to force feed themselves before extraordinarily long flights. Moulard breast known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Magret breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Outer skin should be scored well to render and crisp fat. http://www.broadleafgame.com/presenter/ducks.html
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