Le Magret de Canard à la Vieille Prune et au Verjus

Breast of fattened duck with plum brandy and verjuice

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

There is an explanation of Lou Magret, the breast of a fattened duck. In the twenty years since that was written a magret has become an item on many good class restaurants in the South West, served in various ways although the grilling of the breast itself, so as to be served ‘rare’ or rosé, remains the same. This recipe uses three other local ingredients as accompaniments.