Regional specialties

Magret de canard

A duck breast typically cooked with its skin to develop a browned exterior.

Sliced duck breast served with vegetables.
Sliced duck breast served with vegetables.Photo: Arnaud 25CC BY-SA 4.0Magret de canard 02

Say it: mah-GRAY duh kah-NAR (approximate English pronunciation)

Magret is a duck breast with a layer of skin and fat, offered whole or sliced. It contrasts with the tender leg meat used for confit. Restaurants may pair it with fruit, a wine sauce or savory accompaniments. The requested cooking and the sauce can change the experience considerably, so check the full menu description.

Names to look for on menus

magret de canard, magret, magrets, duck breast, duck breasts

Explore its regional connections: Southwest France

Find it in the US ↓

Where to try Magret de canard

Places with matching items in our reviewed menus. Offerings can change; check with the business before visiting.

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12 matching places across the US

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About this guide and further reading

Written by Eat French.Food. Reference check: 2026-10-12. Pronunciations are approximate guides for English speakers.