Casserole of Moulard Duck Breasts with Potatoes as Prepared in the Region of the Bigorre

Magret de Canard en Cocotte Comme en Bigorre

Preparation info
  • Serves

    4 or 5

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

In the gorgeous région of Bigorre in the Pyrenees, the cooking is still very rustic. Here the Tarbais bean, a pyramid-shaped cake cooked on a spit in the fireplace (gâteau à la broche), and an ancient breed of black-skinned pig are famous. Also celebrated is this recipe from the 150-year-old L’Hôtel-Restaurant Dupont in Castelnau-Magnoac. The duck is cooked in a very interesting manner: The breast is quickly seared and finishes cooking off the heat; it is served over the potatoes whe