Magret (duck breast) is a staple in the Gers, where Patrick's childhood family home of Berdoulat is located. His parents often cooked magrets atop glowing coals on the large fireplace. His father made a magret board very similar to this one for carving them at the table. All the juices would flow down and pool in the little dished part (Wren likes to cheekily dip her fork-fulls in when nobody's looking!).
It would of course lend itself to steak, and many other smaller cuts of meat for two.
This board also has a flat back, making it a useful chopping board when not being used for carving.
Please note that being a natural material, the tone and grain will vary from one product to another. Oak can swell and shrink in response to its climate. We recommend not leaving this product in water for long periods.