Which term describes the thick boneless breast of a moulard duck?

Which term describes the thick boneless breast of a moulard duck?

• A. Breast
• B. Fillet
• C. Tenderloin
• D. Magret

Answer: (D)

Magret is the term for the thick boneless breast of a moulard duck. This French designation names the premium duck breast from this specific duck breed, often used in foie gras production, and is distinct from more generic cuts. A generic breast could refer to any avian chest meat, a fillet is a long, slender boneless strip from a muscle, and a tenderloin is a small, particular tender muscle. The description here matches the duck breast known as magret, making it the correct term.

Magret is the term for the thick boneless breast of a moulard duck. This French designation names the premium duck breast from this specific duck breed, often used in foie gras production, and is distinct from more generic cuts. A generic breast could refer to any avian chest meat, a fillet is a long, slender boneless strip from a muscle, and a tenderloin is a small, particular tender muscle. The description here matches the duck breast known as magret, making it the correct term.