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In a way, we can say that the magret was born in Auch. It took him a few years for his consumption to “take off”! And what a take-off, since it quickly dethroned the duck product that had until then been the flagship of French and Gascon tables: the confit!
It was in 1959 that André DAGUIN invented the dish since its establishment at the Hôtel de France in Auch. He was the first to have had the idea of cooking this fillet of volaille fatty until then consumed in confit.
Lesson by Les Carnets de Julie
The duck breast comes from the word “magre” which comes from “skinny” in Occitan. In his edition “Julie's Notebooks with Thierry MARX”, Julie explains thehistory of duck breast with a small, colorful and very instructive lesson (4'30" on the video).
Then, as usual, she travels to the source, and the secrets of the dish are told thanks to the meeting with André DAGUIN in Auch itself (6'11 ”on the video), in the kitchen ! On the kitchen side, she also meets the current Chef of the Hôtel de France: Vincent CASASSUS.
THEHotel de France *** still exists and its table is called The Great Hall.
Tribute to André DAGUIN
On Saturday May 14, 2022, rue André DAGUIN is inaugurated in Auch in the presence of his family, Gers chefs and renowned chefs: Hélène DARROZE, Christian CONSTANT, Philippe URRACA on the occasion of the 1st edition of the Auch festival, taste.
