A true Magret de Canard is the breast meat of ducks raised to produce foie gras. The breasts are double the size of wild duck and have a much beefier taste than ordinary duck breasts. Long a speciality of the south-western provinces of France, today magrets are served in restaurants throughout the country. Like steaks in France, they are served rare, but unlike beef they are often served with a slightly sweet and sour sauce and/or fruit, to counteract the natural fattiness of the meat.