Magret Seché

smoked magret

January 30th, 2012

Magret Seché is the smoked breast of a duck that has been raised for foie gras. Smoked duck can be cut length ways and fried like bacon or it can be thinly sliced and eaten like prosciutto ham. Mine came from France via a market stall in the Boqueria, Barcelona.

duck ham

To prepare duck bacon the magret duck breast needs to be salted all over and left overnight. The next day the salt is wiped off and both sides are coated with fresh ground black pepper, before hanging in a chimney (or smoker) to smoke overnight or up to 24 hours. The curing is complete when the breast has been air dried for a week to 10 days in a cool pantry or possibly a cellar/garage.

smoked duck breast

Smoked duck should keep for a long time. If it’s vacuum packed, it should last up to a year without refrigeration.

sliced duck ham

I sliced my duck width ways, to fit  in a sandwich

cheese, duck and tomato

of cheese, duck and Santa tomatoes on brown sourdough bread from the St. John.

One doesn’t need to go quite as far afield as France or Barcelona to buy smoked duck – I have seen some in Theobalds during the last week.

Other Duck posts:

The Bull and Last
Donostia Social Club
Duck Confit
Duck and Egg Mayonnaise
Duck Liver
Duck and Mushrooms
Foie Gras
Magret de Canarde
Mallard
Roast Duck
Turkey Stuffed with Duck and Rabbit

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About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Barcelona, Food, Meat, Restaurants, Shopping and tagged , , , , , , , , , . Bookmark the permalink.

27 Responses to Magret Seché

  1. That does look good! Of course, I can buy it easily here, but I’ve always intended to dry a duck breast myself (if not smoke it)… but haven’t got round to it yet.

  2. Fantastic – we can buy it hewre ready sliced and vac packed but I bet it doesn´t taste as good as a whole one… 😦 Maybe I should buy a duck breast then go up to the roof terrace and hang it down the chimney!

  3. We used to make this all the time at The Easton. Obviously it’s not smoked, but it’s really easy to do and very impressive. This dude has a book, well worth buying, the guanciale recipe is especially good.
    http://ruhlman.com/2009/03/duck-prosciutto/

    • Mad Dog says:

      Thanks Zim, that sounds brilliant. I’ve been tempted to build a smoker out of an old fridge or leaf burning dustbin for years – still haven’t got round to it yet…

  4. Hi MD!
    I’ve never tried this before. I’ll look for it here in Madrid. It sounds yummy 😉

  5. zestybeandog says:

    Oh my… that looks amazing! I would love to a have some of this right now!

  6. peasepudding says:

    It looks amazing, I’d really like to get into making charcuterie meats this year, maybe autumn.

  7. Karen says:

    Oh to be back in Europe…that is the only place I have had that lovely duck. Better start planning another trip…I think I’m doing without.

  8. Mad Dog says:

    You are doing without, but I know there are foie gras producers in America – this place sells smoked Magret and it sounds like they care about their birds – they are in New York State: Hudson Valley

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