A daube evokes a dish that simmers while the whole family gathers for a traditional meal at the grandparents' house. This daube of duck breast cooked in a broth made with Madiran red wine and the Gascon brandy that is Armagnac with the support of potato starch.
Ingredients: Duck breast 55% (Origin Gers - France),carrots,Madiran 20%,chocolate,Armagnac,potato starch,salt,pepper
Average nutritional values for 100g: Energy 929,70kJ/223,40Kcal; Fat 12,72g of which saturated fatty acids 5,40g; Carbohydrates 6,58g of which sugars 2,37g; Proteins 15,35g; salt 3,23g.
Suggestions:
Just simmer it over low heat,accompany it with steamed potatoes or fresh pasta,and it will delight the whole family or your guests.
Daube de magret de canard au madiran
When we concoct a good stew, we are reminded of the times we spent with our
family at our grandparents' home for the traditional Sunday meal. The
of the duck breast stew with Madiran is rather simple, and will delight all the people
the people around your table.
A tasty recipe from the Occitania region
Discover the vineyards and awaken your taste buds by tasting the region's
of the region. And to accompany them, there is nothing like a typical dish of the
typical Occitan gastronomy, duck breast or foie gras. The daube of duck breast
with Madiran is one of the traditional specialties of the Occitanie region, and more precisely of the
more precisely the Gers, not to be missed under any circumstances.
