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Auch, 1973: André Daguin publishes his discovery in the regional press: grilling fatty duck fillet like red meat. Enthusiastic about this discovery, the two accomplices Pierre Dupont and Jacques Casassus-Builhé are thinking up a recipe around this new cooking method.
In the spring of 1973, the emblematic “Magret en casserole from the Hôtel Dupont”.
In the kitchen with Jacques Casassus:
“I have skin that... I get goosebumps when I cook duck breast in a casserole; it’s my whole story that goes back. I won't give you the secrets of the recipe but I will reveal the main points: the duck breast is what you need to grill on the skin. Potatoes, enough and a little more; duck fat of course; onions and shallots stewed with black pork bacon.The secret is the casserole! A beautiful black cast iron casserole dish.
Slice the duck breast widthwise, place it on the apples generously coated with sauce, then close. »
On the plate:
By lifting the lid, an olfactory journey takes you directly to our grandmothers' table and you can hear the crackling of the browning.
A clue to know if the dish is successful: when your stomach tells you that it is full, the war between the reason which pushes you to coffee, and the heart which tells you to come back will be won by the latter.
To taste it, you need to make a reservation at La Cantine.
And to celebrate this fiftieth anniversary, a series of events is planned for the 2023 season.
