Magret de canard

Ever since the famous chef André Daguin from Auch introduced the magret to the world in 1976 (he says he recovered it from memories of his childhood and was not the inventor), it has become a mainstay of the South-West repertoire. Chefs have invented many variations on the cooking and presentation of a magret, sometimes with honey, otherwise with a compôte of apples, even with a range of oriental spices. We have enjoyed it with a short sauce made from plum brandy and ve