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Duck magret, strip of breast, leg, foie
gras... all selected by
St Sever; As well as being farmhouse - which in itself says a lot
about its
quality - our duck also has the honour of bearing
a well-deserved 'Label Rouge'. |
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Label
Rouge farmhouse duck magret
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St Sever fattened duck is reared in the traditional way
in a grassy, open-air environment for a minimum of
120 days.
Its feed is guaranteed free of animal meal or fat,
and is supplemented by traditional fattening techniques using
full-grain maize from the south-west of France. |
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Label Rouge farmhouse strips
of duck breast.
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Label Rouge
farmhouse
duck legs.
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Label Rouge farmhouse foie
gras of
duck.
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Preparation: 30 min
Level:  |
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Simmer
the pears for around 15 min
with the wine and the mixed spices. Leave them to cool slightly
in their juice.
Trim some of the fat off the magrets and notch them
on the skin side. Fry them on a hot flame
for
10 min on the skin side, then 5 min on the other side.
Check the cooking time against the weight of the
magrets. Leave for 10 min in aluminium
foil.
Drain the pears, keeping the wine and
spices.
Throw away the grease from the frying pan and cook
the chopped onion. Add 25 cl
of spiced
wine, crumble in the poultry stock,
stir well, leave to simmer until the mixture
goes syrupy.
Slice the magret, add salt and pepper,
then serve with the pears and coat with sauce. |
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Ingredients:
for 6 people
3 St Sever duck magrets
6 small pears
1 onion, 1 bottle of red wine (Tursan)
3 teaspoons of poultry stock
Salt, pepper.
Spices:
10 peppercorns
2 cloves
1 stick of cinnamon
1 teaspoon of coriander
Orange peel. |
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