Dish

Magret de canard

Duck Breast

Magret de canard is made by searing duck breast in a hot pan until the skin is crispy and the meat is cooked to medium-rare. The duck breast is then sliced and served with a simple sauce made from red wine, shallots, and butter. The dish is typically served with roasted potatoes and a green salad.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

Magret de canard has been a popular French dish for many years. The dish is believed to have originated in the southwestern region of France, where duck is a staple meat. Today, Magret de canard is a popular dish in many French restaurants around the world.

Dietary considerations

Gluten-free

Variations

There are many variations of Magret de canard, some of which include using different types of sauces, such as a cherry or orange sauce. Some recipes also call for adding herbs, such as thyme or rosemary, to the sauce.

Presentation and garnishing

Magret de canard is a beautiful dish that can be garnished with fresh herbs, such as parsley or thyme. To present the dish, slice the duck breast and arrange it on a plate. Spoon the sauce over the duck breast and serve the roasted potatoes and green salad on the side.

Tips & Tricks

To ensure that the duck breast is cooked to medium-rare, sear it in a hot pan for 3-4 minutes on each side. Let the duck breast rest for a few minutes before slicing it to allow the juices to redistribute. Also, be sure to use a sharp knife to slice the duck breast thinly and evenly.

Side-dishes

Roasted potatoes and a green salad are the traditional side dishes served with Magret de canard. Other side dishes that pair well with the dish include roasted root vegetables, such as carrots and parsnips, or a simple vegetable medley.

Drink pairings

A full-bodied red wine, such as a Bordeaux or Pinot Noir, pairs well with Magret de canard. For those who prefer white wine, a Chardonnay or Sauvignon Blanc would also work well.