Magret : The name “magret” is reserved for the breast that comes from a duck that produced foie gras. The magret is a red meat that is usually cooked whole. It is first seared in a pan and finished up in the oven. The magret can also be hot smoked or dry cured and cold smoked to make an excellent duck prosciutto.
Legs : The legs are usually served confit. This way of cooking the legs gives them an extraordinary taste. The legs are covered with coarse salt and spices for about 24 hours and then slowly cooked in duck fat for a few hours.
Rendered duck fat : Duck fat is renowned for its exceptional flavor and also for its nutritional quality. Many great chefs do not hesitate to use duck fat instead of butter or even olive oil. In fact, dieticians often compare duck fat to olive oil for their nutritional value.