magret


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mag·ret

 (măg′rā, mä-grā′)
n.
A fillet of meat cut from the breast of a duck that has been fattened to produce foie gras.

[French, from Gascon magret, lean part of the breast of a fattened duck, from diminutive of magre, lean, from Latin macer; see māk- in Indo-European roots.]