Recipe: Magret de mulard campagne lotoise

1 Remove a layer of fat from your magrets, then, with your knife make deep crosshatch cuts. On the meat side, remove the small nerve.

2 In your pan put a hint of oil then the magrets skin side down for 7 to 8 minutes until they are well roasted, then flip them meat side down and cook for 2 minutes on this side then remove your pan from the heat.

3 Then and this is an important detail: on an upside-down plate place your magrets then a little Guérande salt and a good turn of freshly ground pepper place aluminum foil over it and let rest for 10 minutes.

4 In the fat of your pan put your peeled apples and cut into large dice when they are almost cooked add your porcini mushrooms and cook together approximately 5 minutes
salt and pepper then drain in a strainer to remove excess fat, put back in the pan and add the persillade.

5 On a nice oval plate the slices of magret arranged harmoniously (in a rosette for example) the pan of apples and porcini mushrooms on each side and a salad of herbs (chervil, flat parsley beet leaf etc..) just seasoned with a drizzle of walnut or fruity rapeseed oil and a drizzle of sherry vinegar.
the best being in this old recipe: the magrets grilled over a barbecue (if you have vine cuttings it becomes exceptional) or in the fireplace hearth with a few porcini mushroom heads never forgetting to let them rest the same amount of time as their cooking