Magret of duck with apples to the calvados This great dish that such as a leading man has the duck is typical of the area sud-west of France. The magret of duck is the muscly area of the pechuga, scooped of the ducks housemaids for foie. Is of about 2-3 cm. of thick (the meat) more almost 1 cm. of low fat the skin. Fair at the end of the elaboration them add some drops of calvados or of brandy. We are useful these apples with the meat of duck. To know more you will say that His name comes of one of the French departments in which is elaborated, the department of Calvados. According to a legend, this name would be a degeneration of the saved”word “, caused by the history of a ship of the invincible Navy of Felipe 2ND (El Salvador) that wrecked in Norman coasts. Some recent studies revealed that the name Calvados designated two mounds of this part of the Norman coast, that were useful from reference to the sailors to avoid some reefs that surface there.

12.50€