MAGRET CANARD SECHE
The Product
Dry-cured duck breast (magret) from Southwest France, a delicacy that rivals the finest prosciutto. The curing process intensifies the duck's rich flavor.
Origin & Terroir
From the Gers and Landes regions where duck farming is traditional. The magret (breast) comes from ducks raised for foie gras, making it particularly flavorful and well-marbled.
How to Enjoy
Slice paper-thin like prosciutto and serve at room temperature. Magnificent with fresh figs, melon, or pears. Pairs beautifully with Sauternes, Jurançon, or Champagne. A luxury charcuterie item worthy of special occasions.
Did You Know?
Magret séché is sometimes called "duck prosciutto." It's cured with salt and spices for 10-14 days, then air-dried for weeks. The result is tender, intensely flavored, and rosy-colored. Much richer than Italian prosciutto due to duck's natural fat.