Magret de Canard, or duck breast is from a domestic duck, not wild, and is treated the same as a fine steak.
This duck galettes recipe is quick and easy to make.
These pies are a perfect side dish for fish, duck breasts as well as fresh scallops.
For this classic French dish, the duck legs are cured before being submerged in duck fat and gently cooked on the BBQ, before having the skin crisped up.
Adapted from Petit Larousse des Recettes des Légumes du Potager by Valérie Lhomme