Ingredients • 4 Périgourdin small, round goat’s cheeses
(Cabécou)
• 8 slices of dried duck magret
• 2 oranges
• 4 slices of ‘country’ or walnut bread
Périgourdin Goat’s
Cheese with Duck Magret
Method
Place a Cabécou goat’s cheese in the middle of each
slice of bread. Cross two slices of magret over the
top of each. Put in the oven for 10 minutes.
Meanwhile, decorate the plates with the leftover
magret and quartered oranges.
Remove from the oven and serve immediately on the
pre-prepared plates.
