Served at
Bayona RestaurantA renowned fine dining establishment in New Orleans' French Quarter, known for its global menu, historic Creole cottage setting, and acclaimed chef Susan Spicer.
A classic French dish featuring the seared breast of a Moulard duck, known for its rich flavor and tender texture.
Magret refers to the breast of a mulard or Barbary duck. It is specifically sourced from ducks that have undergone force-feeding. This process is undertaken to produce foie gras.
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A renowned fine dining establishment in New Orleans' French Quarter, known for its global menu, historic Creole cottage setting, and acclaimed chef Susan Spicer.
The acclaimed chef who has crafted Bayona's global menu for over 28 years, focusing on traditional favorites elevated with new flavors and local produce.
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