Pot au feu de canard aux épices douces

This is a faster-cooking, more delicately flavoured version of the beefy institution that is pot au feu. As foie gras consumption increases, so the French are eating more duck meat. My children love it. Pan-fried with big black cherries and served with steamed broccoli, it makes a swift and easy weekday meal. Filets and aiguillettes are from the breast of ducks that have not been reared for foie gras, whereas the more noble mag