The thick boneless breast of a moulard duck is known as what?

Prepare for the Culinary Poultry Exam with flashcards and multiple choice questions. Review key topics with detailed hints and explanations. Achieve success on your test!

Multiple Choice

The thick boneless breast of a moulard duck is known as what?

Magret is the term used for the thick, boneless breast of a moulard duck. In French culinary language, magret de canard refers specifically to the breast meat from a fattened duck, often a Moulard (a Muscovy x Pekin cross). This cut is prized for its size and rich flavor, and in cooking it’s commonly prepared with the skin scored to render fat and create a crisp skin, then finished to a pink, juicy center. Other terms like fillet or tenderloin describe different muscles or shapes, and the generic word breast doesn’t specify the moulard duck cut.

Magret is the term used for the thick, boneless breast of a moulard duck. In French culinary language, magret de canard refers specifically to the breast meat from a fattened duck, often a Moulard (a Muscovy x Pekin cross). This cut is prized for its size and rich flavor, and in cooking it’s commonly prepared with the skin scored to render fat and create a crisp skin, then finished to a pink, juicy center. Other terms like fillet or tenderloin describe different muscles or shapes, and the generic word breast doesn’t specify the moulard duck cut.

More practice questions