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Fresh duck breasts?

carswell | Oct 10, 2002 05:42 PM

Some friends and I are planning a dinner and the main course is to be grilled boneless duck breasts.

According to the Larousse Gastronomique, "the best magrets ... come from ducks boned the day after they are killed, and are served the day after that." The problem is that the duck breasts you find in most butcher shops in town are cryovaced, vacuum-packed (god knows when) in plastic, and don't bear a lot of resemblence to the ones served in finer restaurants. It's especially apparent when the meat is cooked very rare (the way we like it): the restaurant magrets are deep red and juicy, like a blood-rare steak; the butcher magrets are browner and drier.

Any ideas as to where we might find really fresh, non-cryovaced duck breasts? Thanks!

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