http://chezbonnefemme.com/how-to-cook-magret-de-canard/
a very simple recette. S. assured me that they use the liver for pate and the feathers for comforters and pillows. This was very good, but, I am not all that keen on duck. The color is a bit of a turn off for me.
S. specializes in fast dishes and me in slow long cooked dishes....opposite of our personalities. go figure. He's a great cook...he holds so much info on french cooking that is just natural for him, being French.
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