Poultry
Duck Breast
Magret de canard
France
Magret de canard is the thick, prized breast of a duck raised for foie gras.
Original eatfuls sticker artwork
What it is
A closer look at Duck Breast.
Magret de canard is the thick, prized breast of a duck raised for foie gras.
What to look for
Know it when you find it.
Buy it with a generous fat cap; cooked medium-rare, the meat should stay rosy and juicy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Duck Breast.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Bangladesh
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আঁশ বাঁশ
Duck cooked with fresh bamboo shoot and heavy spice, a cold-season dish from the north and the hill tracts.
Papua New Guinea
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Côte d'Ivoire
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A plate of fried plantain with grilled or fried chicken and raw onion in chilli, the standard maquis order after dark.
Italy
Anatra farcita alla Novarese
Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Andorra
Duck with Winter Pears
Ànec amb peres
Andorran duck breast with caramelised pears and mushrooms.
Angola
Cabidela
Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.
Bali, Indonesia
Betutu
Ayam Betutu
Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.
Yogyakarta, Indonesia
Ayam geprek
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