Our Recipes

Add the spices to the broth when it boils and let it infuse for 30 minutes. Sauté the chopped shallots and the pepper in small cubes in a little oil, add the rice and fry a little.

Pour the wine and when it’s evaporated add the broth little by little, stirring once in a while until it’s cooked. Meanwhile, heat a non-stick frying pan well.

With a sharp knife, practice some rhombuses on the skin of the duck magret, put them, with the skin facing down, in the frying pan and cook them for about 3 minutes.

Season with salt and pepper, then wrap them in aluminum foil and let them rest while the rice has just cooked.

Once done, distribute the rice over the plates, together with the sliced duck, sprinkle with coriander and serve.