This is a great brasserie dish from the southwest of France. There are so many varieties of duck to choose from: Gressingham, Mallard, Canard Croisé, but for this dish I recommend Barbary Duck, corn-fed if possible, definitely free range. To me, this is proper hearty winter food, although it doesn't mean it's too heavy for the summer: served with salad it can make a terrific outdoor lunch as well.
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