Salade de Magret

Anyone visiting the markets and smallholdings of south-west France will have noticed the quantities of duck breeders selling smoked magrets de canard, dark, delicious, smoked breasts of duck sheathed in marbled fat. Bernard Mounet (wholeheartedly acknowledged as the ‘Roi du Canard’ throughout the region) gave us this ultra-simple recipe for a duck breast salad when we visited his farm. Serve it with floe, he advises, and good company. I see no reason to disagree.