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Magret Fourré au Foie Gras
CONSERVERIE REGAUD

Magret Stuffed with Foie Gras

It is a duck breast that we open in two and in which we put whole duck foie gras. After putting it in a net to keep the ingredients together, we cook it in a Cognac flavored broth that we let reduce. This all-duck mixture is eaten cold as a starter. All you have to do is cut it into slices and serve it with its fine Cognac jelly.

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