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6
Medium
1 hr 35
By Joanne Harris and Fran Warde
Published 2002
The meat content of a whole duck is low, which is why breasts (magrets) are so popular, while legs are an economical way to produce a delicious meal. Many different varieties of duck are cooked in France. The renowned breeds are Barbary, which are raised in the wild and have a gentle musky flavour, Nantes (or Challens, named after the marshland area where the duck lives), which has a delicately flavoured flesh, and Rouen, the most well-known, which has an exceptionally fine flesh and