Duck Breasts with Fried Apples

Magrets de canard aux pommes

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

In the west of the Aude, where geese and ducks are reared in quantities for foie gras or as roasting birds, many in the traditional way, look out for the ones described as Volailles Grasses du Fermier or Volailles du Lauragais, they have a fine flavour and a succulent, firm texture. The juicy duck breasts from the region are twice the size of ours, and a single one can easily feed two people.