duck breast

Delicious Magret de canard (Duck)

A delicious magret de canard (Duck) breast is one of the favorite dishes of the French.

A delicious Magret de canard is Bake or grille in a pan, duck breast is a tender and tasty meat, very popular with gourmets. It can cook in many easy recipes. Duck breast with orange sauce, caramelized with honey, or lacquered Chinese:

  1. Achieve the perfect cooking of your meat by following Internet users’ advice.
  2. Start by notching the skin of your duck breast by forming braces so that it does not shrink during cooking.
  3. Start cooking your duck breast over medium heat, skin side down, gently melt the fat, and color the skin.

It is possible to finish cooking the duck breast in the oven or the pan to have a delicious Magret de canard. At the end of cooking, wrap your duck breast in several sheets of aluminum foil and let it rest for a while.

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How to cook a delicious magret de canard?
Duck breast is a delicate dish that requires perfect cooking. I give you my tips for cooking it like a chef in the oven, pan, and barbecue.
The tender and refined flesh of the duck makes it the meat of choice for cooking delicious meals. Duck goes very well with citrus fruits, as proven by the popular recipe for Duck with Orange. As for sauces and accompaniments, the duck is delicious with a honey sauce but also with figs. In three words: it’s a treat!

Bake the duck breast in the oven:

For baking in the oven, it is first necessary to crisscross the skin of the duck breast; that is to say, slightly insert the blade of your knife into the flesh to form a grid. The grid allows the heat to penetrate the meat and obtain even cooking fully. Then place your duck breast in your dish and season it to your liking. The ideal is to cook the duck breast at 180 ° C for 20 minutes for perfect cooking. If you want it rosé, allow 15 minutes and 10 minutes for rare meat.

Cook the duck breast in a pan:

To preserve the softness of the meat:

  1. Favor cooking over low heat.
  2. Heat a pan over medium heat before placing the duck breasts, taking care to leave the skin underneath. You won’t need to add any fat: just let the duck fat melt slowly.
  3. When the skin takes on a golden color, flip the duck breasts, and continue cooking for 5 or 8 minutes, depending on your taste.
  4. Finish with a light seasoning. You can also use a deep pan to make confit duck legs, which you will simmer for several hours over deficient heat.

Cook the duck breast on the barbecue
If barbecue cooking is not the most famous, it can give an unparalleled flavor to your duck breast. To succeed in your dish, you will have to watch carefully because of the fat risks igniting. When your embers are ready, place the breasts skin side down on the hot grill, then turn them flesh side down. Repeat the operation, then finish by letting your meat cook on the flesh side for a dozen minutes on a cooler part of the grill. At the end of cooking, let the breasts rest for a few minutes in aluminum foil to soften the flesh. The barbecue cooking method will also allow you to make delicious kebabs!

Below some tips to cook a perfect duck:
The day before preparation, place the duck breast, remove the duck breast from its vacuum-packed, place it between 2 plates to” aerate “it, and put it back in the refrigerator.
The same day, let the duck breast come to room temperature.
Crisscross the skin of the breasts without reaching the flesh. In a cast-iron casserole dish or a hot pan, sear the duck breasts, salt, and pepper’s skin. After 10 minutes, remove the breasts and discard the rendered fat. Then put the breasts back on the flesh side, cook for another 5 minutes, take them out, and wrap them in aluminum foil.
Reserve for 5 minutes before slicing crosswise. “

It is possible to finish cooking the duck breast in the oven or the pan. At the end of cooking, wrap your duck breast in several sheets of aluminum foil and let it rest for a while.

Here a recipe I really like to cook because it’s a very original way to cook duck breasts: stuffed, tied in roasts, and baked; they are crisp and golden on the inside and tender inside. The flavor of thyme-flavored turnips happily enhances the taste of duck, a real treat!

Delicious Magret de canard (Duck)

Recipe by MayeliceCourse: classic, Food tips, French Recipes, Summer recipes, Winter recipesCuisine: FrenchDifficulty: Difficult


Prep time


Cooking time





Magret de canard has quickly become a standard dish in the French repertoire, magret was officially defined only in 1986.


  • 4 duck breasts

  • 6 purple turnips

  • 1 cup button mushrooms

  • 1 bunch of chervil

  • 1 large shallot

  • 2 tbsp butter

  • 2 tablespoons chicken broth

  • 2 tablespoons of olive oil

  • 3 sprigs of fresh thyme

  • Salt & pepper

  • 150 g of arugula


  • Clean the mushrooms, cut them into pieces, peel and slice the shallot, and cook everything in 10 g of butter, salt. Chop them in a food processor with 2 tablespoons of chervil and pepper.
  • Preheat the oven to 200 ° C (thermostat 6/7). Score the duck fat with a sharp knife. Spread the mushroom stuffing on the fat-free sides of 2 duck breasts, cover them with another duck breast, skin on the outside and tie them up tightly. Drizzle with a tablespoon of olive oil, salt, and pepper, and add the dish’s thyme—Bake on both sides for at least 45 minutes.
  • Meanwhile, precook the peeled turnips and cut them in half for 10 minutes in boiling salted water. Drain them and put them in the baking dish with the roast duck breast.
  • When the roasts are done, take them out of the baking dish along with the turnips and keep them warm. Deglaze the cooking juices with the port and the broth. Leave for 10 minutes and incorporate 20 g of butter; mix well.
  • In the end, Serve the sliced ​​meat on a bed of arugula, surrounded by the candied turnips and the sauce on the side.


  • If you like, you can pour the marinade into a small saucepan and simmer it for a few minutes, letting it reduce to about half its volume, and use it as a sauce.

What wine to drink with a Duck?
Later in the post, I’ll provide you some websites where to find French wine in America

Duck breast is fairly powerful meat in taste, so it must be accompanied by a wine that can compete with this power. A pan-fried duck breast or barbecued duck breast can be paired with a red wine from Bordeaux or the South-West.
It may seem quite classic to serve a Bordeaux red wine with a duck breast, but it must recognize that it is very effective. A duck breast in the oven or a duck breast à la plancha will serve as perfect cooking.

What wine with a classic duck breast
A Cahors from the South West
A Côtes-de-Gascogne from the South West
A Côtes-de-Blaye from Bordeaux
A Saint-Estèphe from Bordeaux
A Bordeaux Medoc
A Saint-Emilion from Bordeaux
A Listrac-Médoc from Bordeaux
A classified Saint-Estèphe Cru from Bordeaux

What wine with a duck breast with honey?
A red Côtes-de-Gascogne from the South West
A Côtes-de-Bourg from Bordeaux
A Saint-Emilion mountain in Bordeaux
A Lussac-Saint-Emilion from Bordeaux
A Côtes-de-Castillon from Bordeaux
Often good surprises with the wines of Côtes-de-Gascogne. Little known appellation with low volumes but deserves to be recognized for its white wines (very feminine wines!) And red wines.

What wine with a barbecue duck breast?
A Buzet from the South-West
A Cahors from the South West
A Madiran from the South West
A Haut-Médoc from Bordeaux
A Bordeaux Medoc
A Saint-Emilion from Bordeaux
A Listrac-Médoc from Bordeaux
A Saint-Estèphe from Bordeaux
A Saint-Julien from Bordeaux
A Pauillac from Bordeaux
A Bordeaux Pommerol
A Margaux from Bordeaux

Below some link to find french wine in America

And good news, you can have 20% for the first customers. (This is no an affiliate link)

Wines that will bring out the braised notes of charcoal. So which wine with a duck breast for you?

Enjoy your meal!

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