Local gastronomy

The Tasty Secrets of Roast Duck and Honey

There was a time when duck breast was basically a choice meat reserved for festive tables in France, especially in the southwest where ducks are carefully raised.

This recipe, which tenderly embraces the duck breast with honey, finds its roots in traditional know-how, where ducks are often fed corn to obtain a rich and tasty flesh. The chefs of the region were quick to associate it with honey, a local product that brings a sweet touch and enhances the tasty taste of the duck.