These pies are a perfect side dish for fish, duck breasts as well as fresh scallops.
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.
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.
Ingredients: 2 duck breasts 200 grams of cranberries 150 ml freshly squeezed orange juice 100 ml porto 50 ml red wine (eg.
Adapted from Petit Larousse des Recettes des Légumes du Potager by Valérie Lhomme