Naked Duck Breast (Magret de Canard)

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Who2
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Naked Duck Breast (Magret de Canard)

Post by Who2 » Sat Apr 22, 2017 7:30 pm

You know you can buy 2 x duck magret for £5.60 enough for four guests from Sa Re,
next to the veggie shop in Gezira.

Just follow this 'not so easy Jamie Oliver recipe and stun your gusts,
I just nick bit's from his recipe but always end-up flambéing it with cheap Normandie brandy.

Easy peasy lemon squeezey.... 8)
And dirt cheap!
http://www.jamieoliver.com/recipes/memb ... tail/1328/
Nb: The trick is to let the meat rest after cooking...


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Re: Naked Duck Breast (Magret de Canard)

Post by BBLUX » Sun Apr 23, 2017 10:07 am

Nah! If we want to partake of such a dish we just pop into Montmorillon (15 mins) and let the French chef prepare it for us. Goes down well with a bottle of local wine :rs
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Re: Naked Duck Breast (Magret de Canard)

Post by Who2 » Sun Apr 23, 2017 11:33 am

Yes right! rub it in. But what did your bill come to ? in £ please I don't do euros..... 8)
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Re: Naked Duck Breast (Magret de Canard)

Post by BBLUX » Sun Apr 23, 2017 8:57 pm

Cost was around £190 for 4 including 2 bottles of good wine which actually cost no more than a bottle of Obilisk and tasted a hell of a lot better.
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Re: Naked Duck Breast (Magret de Canard)

Post by Zooropa » Sat Apr 29, 2017 1:12 pm

Who2 wrote:You know you can buy 2 x duck magret for £5.60 enough for four guests from Sa Re,
next to the veggie shop in Gezira.

Just follow this 'not so easy Jamie Oliver recipe and stun your gusts,
I just nick bit's from his recipe but always end-up flambéing it with cheap Normandie brandy.

Easy peasy lemon squeezey.... 8)
And dirt cheap!
http://www.jamieoliver.com/recipes/memb ... tail/1328/
Nb: The trick is to let the meat rest after cooking...
"Nick bits"

Old habits eh Doctor?

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Re: Naked Duck Breast (Magret de Canard)

Post by newcastle » Sat Apr 29, 2017 1:41 pm

Zooropa wrote:
Who2 wrote:You know you can buy 2 x duck magret for £5.60 enough for four guests from Sa Re,
next to the veggie shop in Gezira.

Just follow this 'not so easy Jamie Oliver recipe and stun your gusts
I just nick bit's from his recipe but always end-up flambéing it with cheap Normandie brandy.

Easy peasy lemon squeezey.... 8)
And dirt cheap!
http://www.jamieoliver.com/recipes/memb ... tail/1328/
Nb: The trick is to let the meat rest after cooking...
"Nick bits"

Old habits eh Doctor?
Stunning your gusts (sic) is one way of ensuring they enjoy your hospitality.....or at least rendering them unable to complain :lol:

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