French Cuisine

Magret de Canard Recipe – French Special

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Magret de Canard Recipe – French Special

The Magret de Canard is a striking French main course that spotlights duck breast known for its succulent meat and crisp, rendered skin. Scored and seared skin-side down to achieve crackling texture, then cooked to medium-rare for juicy depth, this dish is elevated with a sauce made from red wine, balsamic vinegar, garlic, and fresh herbs like rosemary or thyme. Whether paired with creamy mashed potatoes, roasted vegetables, or a potato gratin, this recipe brings French fine-dining elegance to your table with surprisingly accessible techniques.

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min

Magret de Canard Ingredients:

  • 2 Magret de Canard (duck breasts, preferably from Moulard ducks)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup red wine
  • 1/2 cup chicken or beef stock
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary or thyme (optional)
  • 1 tablespoon unsalted butter (optional, for finishing sauce)

How to make Magret de Canard:

1

Prepare: Score the duck breasts’ skin and season with salt and pepper.

2

Render Fat: Cook skin-side down in a medium-low pan until crispy (6-8 minutes), then flip and cook for 3-5 minutes more to desired doneness (130°F for medium-rare, 140°F for medium).

3

Rest: Let the duck rest for 5 minutes.

4

Optional Sauce: Deglaze the pan with balsamic vinegar or wine, reducing slightly.

5

Serve: Slice against the grain, drizzle with sauce, and garnish with herbs.

Recipe Notes:

  • Scoring & Skin Crisping: Scoring the skin helps render fat more evenly and achieve a golden, crispy crust. Use medium-low heat first to slowly render, then finish higher for crispness.

  • Doneness Guide: For best texture, cook to about 130°F (54°C) for medium-rare or 140°F (60°C) for medium; rest the breast for 5 minutes so juices redistribute.

  • Sauce Variations: Deglaze the pan with red wine or balsamic vinegar; you can add chicken or beef stock to deepen flavor. A touch of honey balances acidity if desired.

  • Herb Finishing: Rosemary or thyme complement duck well—use fresh sprigs for aroma. Remove before serving for clean presentation.

  • Side Pairings: Serve with sides that contrast–think creamy mashed potato, roasted root vegetables, or glazed carrots to balance richness.

  • Sauce Finish & Butter: Optionally stir in butter at the end for a glossy finish and smoother texture.

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