Magret is the fillet of a force-fed duck. It gives a rather fatty piece that we will be able to cook unilaterally, that is to say on one side only, for a long time, the fatty side as our butcher Mr. Edouard explained to us. You can make superb dishes like duck breast in orange juice or stuffed duck breast as described by our chef, Kévin Meije, the second in Excelsior in Nancy.
Our culinary expert
Marie Polisse from “Alice Délice” at the Saint Sebastien Shopping Center, told us about an ideal pastry robot for making brioches, perforated baking sheets and even the brush for browning, the horn for scraping the dough…
One day a trade
Today is Friday we talked about fish with Evasio from Schaler at the Central Market in Nancy. Our fishmonger reminded us that it’s still scallop season (on sale at 7th per kg) and yellow league.