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Try Marlene van der Westhuizen’s Recipe for Magrets de Canard with Cassis and Pears

Secrets of a French Cooking ClassMichael Oliver has shared Marlene van der Westhuizen’s recipe for Magrets de Canard with Cassis and Pears on his website.

The recipe, which comes out of Van der Westhuizen’s newest book Secrets of a French Cooking Class, uses well-fattened and wonderfully tasty duck breasts and flavour combinations that bring out the best in the meat.

Try the recipe:

6 duck breasts
salt and white pepper
1 T freshly chopped sage
300 ml Pinot noir
1 T honey
2 cloves
1 star anise
2 bay leaves
6 pears, peeled, cored and sliced in quarters
75 ml crème de cassis
250 g blueberries
50 g butter
a handful of sage

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