Magret with Pomegranate Reduction
Magret de canard is the breast from a fattened duck, the same duck that produces silken foie gras. It is a conundrum, more meat than poultry, and it’s a favorite in France. It’s a favorite with me, too, for its elegantly tender texture, and rich depth of flavor. In fact, it’s my favorite “meat”. Magret […]
