VIDEO: Making Magret a la D’Artagnan

By SAVEUR Editors

Published on December 12, 2013

Ariane Daguin, proprietor of the wonderful D'Artagnan Foods, came to the SAVEUR test kitchen to show us how to make this simple recipe of seared duck breast in a sauce of shallot, red wine, armagnac, and truffle butter. It's perfect for an elegant dinner party or—considering the spectacle of the flambéed sauce—a seriously high-drama weeknight supper.

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