Fresh duck breast - Minimum 375 g

Description

Fresh duck breast, an authentic Gers product

It's quite possible that this exceptional dish has been around for a long time. However, duck was traditionally eaten confit and, more rarely, roasted. Fresh duck breast was invented, or at least popularized, by the great Gers chef André Daguin in 1959. He later devised a recipe to accompany the dish with a green peppercorn sauce. An accompaniment that is still highly prized today. Today, it's a traditional dish in every Gascon family. And it's a perfect accompaniment to any special occasion, whether it's a party or a simple get-together with friends.

At the heart of Gers duck

To have a magret, you need a fat duck. Like our ducks, carefully force-fed in the purest South-West tradition. Without a fat duck, there's no magret, just a filet. This piece of meat is made up of the pectoral muscles, delicately detached from the wishbone. It can be eaten dried or smoked, but we offer it fresh. This is the form in which it is most often found here. A good opportunity to enjoy all the subtle flavors of fresh duck.

Going further

Composition : Individually vacuum-packed fresh duck breasts weighing at least 0.375 kg.

Storage : store between 0 and 4°c, best before 14 days after packaging.

Shipping : Shipped only with Chronopost Food Transport froid

Suggestion : for the taste of real duck breast, enjoy it grilled or pan-fried with potatoes and porcini mushrooms. When pan-frying, start by cooking on the skin side to reduce the fat, then sear on the flesh side: duck breast is best eaten pink. The vegetables can then be cooked in the duck fat. Don't hesitate to drizzle the meat with a green pepper, honey or balsamic vinegar sauce.

Serve with a Côtes de Gascogne, Côtes de Saint-Mont or Madiran red wine.