Smoked Duck Magret

What it is:  Smoked Duck Breast, fat left on (thank goodness!)

Details:  Single (half) breast, weight ranges from .80-1 pounds, fully-cooked; $17.
Will last up to 1-month in the refrigerator or up to two-years in the freezer.  

Who makes it:  Sonoma Artisan Foie Gras, Francofile farmers in California's Sonoma Valley.

Why I love it:  Sonoma Artisan Foie Gras is known both for the care they put into raising the best moulard ducks and for the skill they put into processing them.  Their cooked products are some of the best we've encountered and this Smoked Duck Breast is no exception.  The beautiful fatty duck breast is gently smoked with a touch of maple flavor to render it melt-in-your-mouth delicious.  Sliced thin, the flavor is mildly smokey, delicately textured and well-complimented by the luscious layer of fat.

How I’ll use this in my kitchen:  For a quick dinner salad, I slice these paper thin and pair them with arugula (or other bitter greens), dried cranberries, goat cheese and a tart vinaigrette. Another variation may include frisée, dried cherries, Sheep's Milk Cheese and balsamic vinaigrette.  I'm addicted to my sandwich press, and these would be perfect nestled in between two slices with some Sour Cherry Jam, a dab of goat cheese and arugula.  Or un-pressed taking the place of bacon in a BLT.  Sliced thin, they're also a simple and lovely addition to a cheese and cured meat plate.  Accompany them with a pile of Roasted Almonds, Cherry Mostarda and Tin Willow Tomme.

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