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Rougie, the premium French producers was originally founded in 1875 by Leonce Rougie in Cahors, France. The company now has farms in both France and Canada. As in France, only the breast of a Moulard duck can be called Magret and they are prized for their large size and strong, meaty flavor. Because Moulard ducks reach their mature weight early, they have a tenderness not found in typical duck breasts. The exceptionally rich flavor and deep red coloring makes it a popular substitute for beef in many recipes with much less fat. Magret is at its best when pan-sauteed to medium rare, leaving the skin with a delicious bronzed crispness, and then sliced thinly on the bias.

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United States of America
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ROUGIE

Magret Single Duck Breast

DUCK8
1 LB AVG
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