Pronunciation: [mah-GRAY; may-GRAY]
Duck breast from a bird that's been force-fed and fattened to produce foie gras. Magrets were traditionally used for confit. Today the boned breasts (skin and underlying fat attached) are often prepared by grilling, skin-side down, until the skin's very crisp, then flipping and cooking only until very rare. This technique allows the melted fat to permeate the meat. The breast of a duck that has not been force-fed is sometimes called a fillet.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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