Duck breast stew with Madiran - 370 G

Description

A daube is a dish that simmers until the whole family gathers for a traditional meal at the grandparents' house. This daube of duck breast is cooked in a broth made from Madiran red wine and Armagnac, the Gascon brandy, with the help of potato starch.  

Ingredients: Duck breast 55% (Origin Gers - France),carrots,Madiran 20%,chocolate,Armagnac,potato starch,salt,pepper.

Average nutritional values per 100g: Energy 929.70kJ/223.40Kcal; Fat 12.72g of which saturated fatty acids 5.40g; Carbohydrates 6.58g of which sugars 2.37g; Proteins 15.35g; Salt 3.23g. 

Suggestions:

Simply simmer it over a low heat, serve with steamed potatoes or fresh pasta, and it's sure to delight the whole family or your guests.

Duck breast stew with Madiran

When we concoct a good daube, we're reminded of the times we spent with our family
at our grandparents' traditional Sunday meal. The
duck breast stew with Madiran is quite simple, and is sure to delight
delight everyone around your table.

A tasty recipe from the Occitanie region

Discover the vineyards and awaken your taste buds by tasting the region's renowned
wines of the region. And to accompany them, there's nothing like a dish typical of Occitan
than a dish typical of Occitan gastronomy, such as duck breast or foie gras. Daube de magret de canard
duck breast with Madiran is one of the traditional specialties of the Occitanie region
and more specifically in the Gers region.