Fresh duck breast, an authentic dish from Gers
It is quite possible that this exceptional dish has been known for a long time. However, fatty duck was traditionally enjoyed preserved, and more rarely, roasted. The idea of fresh fatty duck breast was imagined, or at least popularized, by the great Gersois chef André Daguin in 1959. Later, he created a recipe that paired this dish with a green peppercorn sauce. This accompaniment is still highly appreciated today. Nowadays, it can be found in all Gascon families as a traditional dish. It accompanies all good occasions, whether they be festive moments or simple gatherings with friends.
At the heart of Gers fatty duck
To have a duck breast, it is necessary to have a fatty duck. Like our ducks, carefully fattened in the purest tradition of the Southwest. Without fatty duck, there is no duck breast, just a fillet. This piece of meat is composed of the pectoral muscles, delicately detached from the breastbone. It can be enjoyed dried or smoked, but we offer it fresh. This is the form in which it is most commonly found with us. A good opportunity to enjoy all the subtle flavors of fresh fatty duck.
Going further
Composition: Fresh duck breasts vacuum-packed, individually packaged, minimum weight 0.375 kg.
Storage: Store between 0 and 4°C, best before 14 days after packaging.
Shipping: Shipped only with Chronopost Food Transport cold chain.
Suggestion: To fully enjoy the taste of real duck breast, grill or pan-fry it with potatoes and porcini mushrooms. When pan-frying, start by cooking the skin side to reduce the fat, then sear the flesh side: the duck breast should be eaten pink. Vegetables can be cooked in duck fat. Don't hesitate to drizzle the meat with a green peppercorn sauce, honey, or balsamic vinegar.
Pair with a red wine from Côtes de Gascogne, Côtes de Saint-Mont, or Madiran.
