Slice or fillet of turkey or large meat that has no fat, lean sliced meat. Turkey or goose pulp meat.
John Rene Plaut
MAGRET of the magret gascon, diminutive of magre, MAGRO is a goose or barley duck breast to produce fatty liver or foie gras. The importance of being barley is that bird breasts are dry, and fat infiltration makes them juicy when cooking.
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