A whole smoked magret de canard from south-west France — Moulard duck breast that has been cured and smoked over a blend of American and French oak barrels. The smoking produces a sophisticated, layered flavour: the natural richness and depth of the Moulard duck is enhanced by complex, warm oak smoke notes that complement rather than overpower the meat. The texture is tender and buttery, with the dense, satisfying character that only a properly fattened Moulard breast delivers.

The Moulard is a cross between the White Pekin and the Muscovy duck, bred for its superior meat quality and its capacity for fat development. These ducks are raised on grain in south-west France, where the tradition of fattened duck stretches back centuries. The IGP (Indication Géographique Protégée) designation guarantees that the duck is raised and processed according to the strict regional standards that govern south-west French duck production.

This is a ready-to-eat product. It does not need to be cooked — it is at its best sliced thinly and served at room temperature, where the smoky, savoury flavour and the buttery texture can be fully appreciated. Think of it as charcuterie rather than a cooking ingredient: it belongs on a board, in a salad, or as a starter, not in a hot pan.

Producer: South-west France (IGP)

Ingredients: Duck breast (Moulard), salt

Storage: Refrigerate at 0–4°C. Use by the date on the label. Once opened, consume within 5 days.