How to cook the French magret de canard
This Recipe includes
 | Duck breast |
 | Balsamic vinegar |
 | Coarse sea salt |
 | Fresh ground pepper |
When it comes to minimilist cooking, there is nothing like a magret de canard. Originating from the Nouvelle Aquitaine and Occitan regions in south west France, magret de canard is a fillet of lean meat cut from the breast of a fat goose or duck. It is usually served cut into thin slices, after being grilled or pan-fried like a steak.
Magret de canard, along with other duck and goose specialities like confit de canard and foie gras are some of country’s most famous dishes.
And best of all, a magret is really easy to cook. (If you can get your hands on a piece of duck breast at the local butcher, that is!)
There’s no need for any oil, just a pinch of salt and pepper and the duck cooks in its own fats. I have added a touch of balsamic vinegar for a sweet tangy taste to the sauce.
Magret de canard
Equipment
Ingredients
- 1 duck breast (350g or 0.75lb)
- 1 teaspoon course salt
- 1/2 teaspoon ground pepper
- 2 tablespoons of balsamic vinegar
Instructions
- With a sharp knife, score the fat in a criss-cross pattern. Be sure to not cut into the meat. This helps the fat melt instead of turning chewy.
- Sprinkle half of the salt on a cold pan.
- Place the magret fat side (skin-side) down in the cold pan which has a bit of the salt on the bottom. Do not add any oil, as the duck will cook in its own grease.
- Heat the pan on medium and let it cook 6–8 minutes until the skin is deep golden and crispy. Pour off excess fat into a bowl as it renders, and save it to use as a sauce.
- Season the meat with salt and pepper and flip the magret, cooking for an additional 2-3 minutes.
- Reduce the heat down to low, and add in the balsamic vinegar. Cover the dish with a lid or aluminium foil and let cook for an additional 4 minutes.
- Remove from pan and let it rest 5 minutes.
- Pour off the remaining balsamic vinegar and oils into the bowl (where fats were reserved earlier) and mix together to serve as a sauce.
- Slice the magret against the grain and serve while warm
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Magret de canard goes well with simple sides like sautéed or roasted potatoes, or mushroom and potato gratin.
For vegetables, think green beans, endives, or asparagus.
A lightly sweet element such as this apple salad works especially well, with duck finished with balsamic vinegar.
What drinks to serve with it?
For drinks, red wine is the natural match. Pinot Noir is the safest and most elegant option, while Merlot-based Bordeaux or Cahors bring more depth and stand up well to the duck’s richness.
A structured dry white wine from the Loire can also work. You can read more about French wines here.
How to store it?
Cooked magret should be cooled, stored in an airtight container, and kept in the fridge for up to three days. It’s best enjoyed cold or gently reheated in a pan over low heat.
