Duck Breast green background
Meat products

PGI Landes Free-Range Duck Breast Fillet

Ironically, Landes free-range duck breast fillet is a lean cut taken from a duck raised for its "foie gras," or fatty liver. While the fillet is tender and tasty when roasted, it can also be dried, smoked, or served as duck confit.

New Aquitaine
Production area :
New Aquitaine

What you need to know

In southwestern France, duck breast fillet is served during celebrations year round. It is delicious pan-seared, grilled on the barbecue, dried or smoked and paired with a salad, or served as duck confit for a comforting winter meal. 

It's a great example of the French paradox—a lean meat that originates from an overweight duck. It also pairs well with a red Bordeaux wine. Duck breast fillet is called magret in French, which in turn means petit maigre, or "little lean meat" in Occitan, the language spoken in southern France. This type of meat is actually a fillet taken from the pectoral muscles of a fatty duck. In Landes, Red-Label free-range ducks are raised outdoors for more than 102 days of the year. They are fed whole corn kernels grown in the region and raised in a traditional manner in accordance with a strict set of specifications. The same level of strictness applies to how the meat is processed after slaughter. The duck breast fillet must be cut within 24 hours, packaged in a certain manner, and clearly labeled. Red-Label certification guarantees a high-quality processing method was used and can also be applied to cooked products, such as duck confit.  

Nutritional benefits

Rich in vitamin B12, B3, B6, and B2 as well as selenium. 

At 205 calories per 100 g, duck breast fillet has just a few calories more than the average poultry meat (197 calories). 

Editor's note

« Duck breast fillet was "invented" by Chef André Daguin in the 1960s. In his restaurant in Auch (Gers), l'Hôtel de France, the Gascon chef got the idea to serve this type of duck meat rare, like it was a steak! »

Pair with

Savory: Potatoes, mushrooms, kuri squash, sweet potatoes, and chestnuts (LH).

Sweet: peaches, apples, figs, mangoes, clementines, oranges, and red berries.

Red wine: Saint-Emilion, Saint-Estèphe, Côte-de-Blaye, Pomerol, Côte-de-Gascogne, Tursan, Cahors, and Minervois.

Olive oil and blue background
PDO Vallée des Baux-de-Provence Olive Oil
Sel de Guérande
Fleur de sel de Guérande sea salt PGI
See Recipe