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Fresh duck breast, a Gers authenticity

It is quite possible that this exceptional dish has been known for a long time. However, the fattened duck was, traditionally, eaten confit and, more rarely, roasted. The fresh duck breast was invented, or at least popularized, by the great chef André Daguin from Gers in 1959. Later he imagined a recipe accompanying this dish with a green pepper sauce. Accompaniment which, nowadays, is still very appreciated. Today it is found in all Gascon families, as a traditional dish. And it accompanies all good occasions, whether moments of celebration or simple conviviality between friends.

At the heart of the Gers duck fat

To have a magret, it is necessary to have a fat duck. Like our ducks, carefully force-fed in the purest Southwestern tradition. Without a fat duck, there is no duck breast, just a filet. This piece of meat is composed of the pectoral muscles, delicately detached from the wishbone. It can be eaten dried or smoked, but we offer it fresh. It is in this form that it is most often found in our shop. A good opportunity to enjoy all the gustatory subtleties of fresh duck gras.

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Composition: Fresh duck breasts vacuum packed with a minimum weight of 0.375 kg individually wrapped.

Preservation: store between 0 and 4°c, TLS 14 days after packaging.

Shipping : Shipped only with Chronopost Food Transport cold

Suggestion : to find the taste of the real duck breast, enjoy it grilled or pan-fried accompanied by potatoes and porcini mushrooms. In the frying pan, start by cooking on the skin side in order to reduce the fat and then seize on the flesh side: the duck breast is eaten pink. The vegetables can then be cooked in the duck fat. Do not hesitate to drizzle the meat with a green pepper, honey or even balsamic vinegar sauce.

Accompany with a red wine côtes de gascogne, côtes de Saint-Mont or a Madiran.