Magret’s Garden Bundle

Tasting Notes of the Curator

This bundle is built on contrast and intention, where each ingredient contributes to a dish that feels both grounded and expressive. The duck breast, or magret, offers a deep, clean richness, its layer of fat rendering slowly to create a crisp, golden skin while keeping the meat tender and succulent. It is a cut that rewards patience, offering both texture and depth in every bite.

Pineapple tomatoes bring a gentle sweetness that feels almost sun-warmed. Juicy and soft, with a mellow acidity, they introduce a brightness that lifts the richness of the duck without overwhelming it. Their natural sugars deepen slightly when warmed, creating a subtle, almost jammy quality.

Broccolini from Portugal adds structure and balance. Slender and tender, it carries a mild bitterness that anchors the plate, offering contrast to both the richness of the duck and the sweetness of the tomatoes. When cooked, it softens while retaining a slight bite, absorbing surrounding flavors with ease.

The Martin-Pouret white wine vinegar with shallots completes the composition. Light, aromatic, and gently sharp, it cuts through the richness while introducing a delicate allium note. When added to the pan, it transforms the rendered duck fat and tomato juices into a simple, elegant sauce—bringing the entire dish together in a way that feels effortless yet refined.

What’s in this bundle

• 1x Duck Breast from France (Magret) – Ernest Soulard (Approx. 450g)
• Pineapple Tomato Approx 500g
• Broccolini (Portugal), Approx 200g
• Martin-Pouret White Wine Vinegar with Shallots

Pairings and Suggestions

This bundle is designed to come together into a complete, composed dish with minimal effort:

Seared Duck with Tomato-Shallot Pan Sauce

Score the duck skin and season with salt Place skin-side down in a cold pan and slowly render the fat Flip and finish cooking to your preferred doneness, then rest

Build the Sauce

In the same pan, add pineapple tomatoes and allow them to soften Add a handful of finely chopped onions or shallots (not included in the bundle) and let them cook gently in the rendered duck fat Finish with a splash of the shallot vinegar and let it reduce slightly

This creates a light, glossy pan sauce with natural sweetness and depth.

Cook the Greens

Sauté broccolini in the rendered duck fat until tender with a slight bite

To Serve

Slice the duck breast Plate with broccolini and tomatoes Spoon the pan sauce over the top

Optional additions

Serve with potatoes or crusty bread for a more substantial meal Finish with a small knob of butter for extra richness

This is a dish that feels elevated, yet remains intuitive—guided by the ingredients and brought together with just a few thoughtful touches.

Where the Garden Meets the Pan

Some dishes are not built through complexity, but through understanding—an instinctive balance between richness and restraint. In many European kitchens, duck is rarely served alone. Its depth calls for something that lifts it, something that brings clarity back to the palate.

Tomatoes, in their ripest form, provide that lift. Greens offer structure, grounding the dish so it never feels excessive. And then there is the quiet addition of vinegar—something small, almost invisible, yet transformative. A single splash is enough to reshape the entire dish, turning rendered fat into something lighter, more expressive.

This is where cooking becomes less about instruction and more about intuition. A pan, a few ingredients, and the willingness to let them come together naturally.

Magret’s Garden reflects that approach. A composition where each element has its place, and where the final dish feels not constructed, but discovered.

Storage Instructions

Keep duck breast frozen. Thaw only when about to be cooked. Store broccolini in the refrigerator and consume within a few days. Keep tomatoes at room temperature for best flavor. Store vinegar in a cool, dry place.