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 […]

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