Magret de Canard

Name: Magret de Canard
Yield: 3 servings
Cuisine: French
Ingredients: 2 duck breasts (magrets); 150g cherries or figs (or 1 tbsp green peppercorns); 100ml red wine or port; 1 tbsp honey; Coarse salt and pepper; Potatoes fried in duck fat, to serve

Magret de canard/ma-GRAY duh ka-NAR/

Also known as: Duck Breast, Seared Duck Breast, Magret

About this dish

A thick duck breast, scored and cooked skin side down until crisp, served pink with a fruit or pepper sauce.

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Ingredients

🦆2 duck breasts (magrets)

🍒150g cherries or figs (or 1 tbsp green peppercorns)

🍷100ml red wine or port

🍯1 tbsp honey

🧂Coarse salt and pepper

🥔Potatoes fried in duck fat, to serve

Method

Serves 3

Score the fat in a criss-cross pattern without cutting the meat, and season.

Place skin side down in a cold pan and cook over medium heat for 10–12 minutes, pouring off the fat, until crisp.

Turn and cook for 2–3 minutes more, then rest for 8 minutes.

Deglaze the pan with wine, add the fruit and honey and reduce to a sauce.

Slice the duck and serve pink with the sauce and duck-fat potatoes.

✓ What Makes it Authentic

Magret comes from ducks raised for foie gras in south-west France; it was popularised in Gascony in the 1960s.

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