Magrets de Canard à la Ficelle

Duck breasts cooked on a string

Preparation info

  • Serves


    • Difficulty


Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About


  • 4 duck breasts, skinned and boned, bones reserved
  • 1 chicken carcass
  • 120 g/


Prepare the stock by boiling the duck bones and chicken carcass with 4 l/7 pt water. Skim well, then add the vegetables, bouquet garni, clove, peppercorns and salt and cook for 30 minutes. Pass the s