Magret de Canard Recipe – French Special
Magret de Canard is a French dish featuring duck breast, typically from the Moulard duck. Known for its rich, succulent meat and crispy skin, it is often served with a variety of sauces and sides. This dish is both elegant and straightforward, perfect for a special occasion or a gourmet weeknight meal. Here’s a step-by-step guide to making Magret de Canard at home.
- 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:
Prepare: Score the duck breasts’ skin and season with salt and pepper.
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).
Rest: Let the duck rest for 5 minutes.
Optional Sauce: Deglaze the pan with balsamic vinegar or wine, reducing slightly.
Serve: Slice against the grain, drizzle with sauce, and garnish with herbs.
Recipe Notes:
Crispy Skin: Scoring helps achieve a crispy texture.
Doneness: Cook to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Resting: Essential for juicy meat.
Sauce: Optional, deglaze with balsamic or wine for extra flavor.
