Duck “Magret” is a breast from a duck that has been reared for foie grasand dry aged for 8days. Unique in Indonesia and produced only for Luxofood.
Made locally in Jogjakarta from free range Barbary ducks (also know as Muscovy ducks). The meat is firm and lean.
Cooking advices: Do Not Overcook the Barbary or it will become tough and dry. Two preferred cooking methods for this duck:
- Marinade the breast for 2 hours and grill on barbecue
- Cook sous-vide at 56 degrees Celsius for 40min then finish in a pan skin down. Cook until skin become golden
Note: product may differ from photograph.