Smoked duck breast Lafitte (Only Spain)

Buying Laffite Smoked Duck Magret is always a good idea because the Laffite smoked duck magret is made from duck magret of French origin that is semi-cured and smoked with fine wood. Therefore, as for the we are talking about a semi-cured magret of the same origin as the foie gras micuit and with a production procedure similar to that of salmon.

The Lafitte duck magret is a rigorous selection of fatty duck magrets of French origin, generally from the Landes region, and is also made following the traditional French Basque production system. The Lafitte duck magret is ideal to eat cold or giving a slight touch of heat to the pan. The magret is a soft and sumptuous meat that, thanks to the applied semi-curing system, obtains a slight flavor of fine natural smoke. The Lafitte duck magret is ready to eat, it is ideal to taste alone, without accompaniments and at room temperature.

About the Smoked Magret of Duck Lafitte

To Buy Smoked Duck Magret Lafitte you should know that it has a total weight of approximately 1300 grams, although we are dealing with a 330-gram piece of duck breast. Smoked Duck Magret originates from the French town of Mountant, in the Landes region. Therefore, the smoked duck magret has the designation of origin: Origine Certifiee du Sud-ouest. In addition, like all Lafitte products, it is made sustainably and respecting the environment. To make the Smoked Duck Magret, Lafitte only uses: smoked duck magret, fleur de sel and organic sugar cane. Therefore, the Lafitte Smoked Duck Magret is suitable both for those allergic to lactose, as well as those allergic to eggs, gluten or nuts.

But, what is magret?

If you are here, we assume that you already know it, but in case some curious person eager for information has slipped in, we will briefly explain what magret is. The word magret comes from French and is the diminutive of magre, that is, lean, which literally means that it has little fat. A lean food is one that has less than 10 grams of total fat. In this case, the magret would be a piece of duck breast, but the main difference between the conventional breast and the magret is that it must come from a fattened duck. It was not until 1960 when the consumption of fattened duck meat became popular in this way, traditionally, only the confit was prepared, until, in 1960, André Daguin, chef at the Hôtel de France in Auch (Gers), devised this way of cooking. prepare the fattened duck fillets…