Duck breast with pears in wine sauce and balsamic
The magret is a fillet of lean meat, cut the duck breast. This recipe is spectacular, I learned to prepare several years ago when I worked at a French restaurant.
Maigret is trimmed from the breast of the bird leaving under a thin layer of meat attached to the keel of the bird. The piece of magret is grilled whole or in a pan, in the same loose skin fat meat, and cut into fillets before serving. It consumed underdone but
