In regional supermarkets and greengrocer’s.
According to the decree of 18th February 1986, the name ‘magret’ or ‘duck breast fillet’ is reserved for the chest muscles which comprise the fillet, removed from a duck in preparation for making foie gras. The South-West duck breast fillet does not include the aiguillette muscle and must be served with the skin and subcutaneous fat covering it. Its meat has a pure red colour. The South-West duck breast fillet meat is lean and low in calories with 190kcal per 100g (without the skin). The fat of the South-West duck breast fillet contains mono unsaturated and polyunsaturated fats.
The ‘South-West Foie Gras Duck’ Protected Geographical Indication specifications cover 7 geographical designations: Chalosse, Gascony, Gers, Landes, Périgord and Quercy.