https://www.dartagnan.com/magret-duck-breast-recipe.html
“ Throughout history, the magret was made into confit, like the wing and leg of the duck, slowly cooked in duck fat and preserved. But in 1959, at the Hotel de France in Auch, two-star Michelin Chef André Daguin prepared a magret like a steak for the first time. Like many legendary moments in culinary history, this one came about by necessity one afternoon when a salesman arrived at the hotel restaurant for a late lunch. Chef Daguin found his kitchen bare of ingredients, but for a tray of raw magrets waiting to be cooked in fat. He grabbed one and seared it like a steak, then served it rare to the surprised patron, who shared the curious dish with two other customers just finishing their lunches. And thus was born a staple duck dish - found today on menus worldwide.”
Anh đã thử phải nói là “tuyệt vời khi giã từ nhau” . Ta nói nó ngon như uống môi hôn người mình yêu nói thiệt thà luôn