Duck offers a wide range of fresh cuts — from legs and magrets to tenderloins — as well as prepared products like sausages, seasoned wings, burger patties, pulled meat, bacon, and fine charcuterie.
Duck breast comes from the Pekin duck, while magret refers specifically to the breast of a fattened duck — one raised for foie gras production.
DUCK BREAST
Magret
We distinguish these two cuts by a few key factors:
Cooking:
In the end, both cuts come from the same part of the bird — the breast — but the difference lies in how the duck is raised: one is bred for its meat alone, while the other is fattened specifically for foie gras production.
Richard Bastien | Chef & Owner
Restaurant Le Mitoyen, Laval
“What a privilege it is for us — chefs and restaurateurs — to have access to such beautiful, flavourful duck products, raised right here in Quebec. It’s a way for us to fuel the joy of food and togetherness — a path to happiness through indulgence. It’s also about sharing the passion of those who dedicate themselves to it every day: the ones who raise it, and those who savour it. These are real, authentic, local products — a true celebration of taste and terroir.”
Sandra Plourde | Winner of MasterChef Québec, Season 1
“Why do I love cooking duck? For its versatility!
Whether it’s grilled in a sunny dish or simmered into something cozy, duck is delicious anywhere, anytime! It’s perfect for a refined weekend meal, or tossed into a quick weeknight pasta. This divine poultry works beautifully in everything from Asian to French cuisine. The only limit? Your imagination!”
Pierre-Alexandre Joly | Creator of Le Goût avant tout
Winner of MasterChef Québec, Season 2
“Duck is an incredible meat!
First and foremost, it delivers a deep, rich flavour that turns any meal into a gastronomic experience. With the right technique, it rewards you with perfectly crispy skin and tender, juicy meat.
Its versatility is another major strength — duck fits beautifully into cuisines from around the world. Whether seared in a pan for a rare magret, slow-roasted until melt-in-your-mouth tender, or prepared as rillettes, duck is an open invitation to culinary creativity.”
Simon Bouchard | Chef
Simon Bouchard Traiteur
“A slow-cooked duck leg confit with Sarladaise potatoes… I love it! What better way to warm the heart — and the taste buds!”
From slow cooking to grilling, from classic confit to tartare, duck adapts to every craving. Its personality shines though — sweet, spicy, or crispy — depending on how you it’s prepared.
Duck can easily take the place of white or red meat in a countless dishes: poutines and burgers, fondues or even creative twists on coq au vin. Its offal is just as tasty, whether seared on the grill or added to a salad.
In short, duck fits seamlessly into every culinary culture, every taste, and every lifestyle. It’s easy to cook — and the only limit is your imagination!
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