📝 About This Recipe
Magret de Canard is the jewel of Gascony, featuring the rich, succulent breast of a duck raised for foie gras, which offers a deeper flavor and thicker fat cap than standard duck. This recipe masters the art of the 'maillard reaction,' resulting in a glass-like crispy skin and a tender, ruby-red medium-rare interior. Paired with a sophisticated Port and balsamic reduction, it is a masterclass in balancing decadent fats with bright, fruity acidity.
🥗 Ingredients
Main Ingredients
- 2 pieces Magret Duck Breasts (approximately 350-400g each, at room temperature)
- 1 teaspoon Fleur de Sel (high quality sea salt)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 3 sprigs Fresh Thyme (for the pan)
- 2 cloves Garlic (smashed)
For the Sauce
- 1 Shallot (finely minced)
- 1/2 cup Port Wine (Ruby or Tawny Port)
- 2 tablespoons Balsamic Vinegar (aged quality)
- 1/2 cup Chicken or Duck Stock (low sodium)
- 1 tablespoon Fig Jam or Preserves (for sweetness and body)
- 1 tablespoon Cold Unsalted Butter (cubed)
For Garnish
- 2 pieces Fresh Figs (quartered)
- 1 handful Microgreens or Chervil (for freshness)
👨🍳 Instructions
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1
Remove the duck breasts from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the skin and meat extremely dry with paper towels.
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2
Using a very sharp knife, score the fat in a crosshatch pattern. Make parallel cuts about 1cm apart, then rotate and cut again, being careful to cut through the fat but not into the flesh.
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3
Season both sides generously with Fleur de Sel and freshly cracked black pepper, pressing the seasoning into the scores.
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4
Place the duck breasts, skin-side down, in a cold stainless steel or cast-iron skillet. Do not preheat the pan; starting cold allows the fat to render slowly and the skin to crisp without burning.
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5
Turn the heat to medium-low. As the fat begins to melt (render), use a spoon to periodically drain the excess liquid fat into a heat-proof jar. Continue this for 10-12 minutes until the skin is thin and deep golden brown.
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6
Once the skin is crispy, turn the heat up to medium. Flip the breasts to the meat side. Add the smashed garlic and thyme sprigs to the pan.
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7
Sear the meat side for 3-5 minutes. For a traditional Magret, aim for an internal temperature of 52°C (125°F) for medium-rare.
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8
Remove the duck from the pan and transfer to a warm plate. Tent loosely with foil and let it rest for at least 8-10 minutes. This is crucial for the juices to redistribute.
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9
While the duck rests, prepare the sauce. Discard all but 1 tablespoon of duck fat from the pan. Sauté the minced shallots over medium heat until translucent, about 2 minutes.
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10
Deglaze the pan with Port wine and balsamic vinegar, scraping up any browned bits (fond) from the bottom. Reduce the liquid by half.
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11
Whisk in the stock and fig jam. Simmer until the sauce thickens enough to coat the back of a spoon.
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12
Remove the sauce from heat and whisk in the cold cubed butter one piece at a time to create a glossy, velvet finish. Season with a pinch of salt if needed.
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13
Carve the duck breasts on a bias into 1/2-inch thick slices.
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14
Fan the slices on a warmed plate, drizzle with the Port reduction, and garnish with fresh fig quarters and microgreens.
💡 Chef's Tips
Always start with a cold pan to ensure the thick fat cap renders properly without the meat overcooking. Save the rendered duck fat in the fridge; it is 'liquid gold' for roasting potatoes later. Never cook Magret beyond medium; the meat is lean and will become tough and gamey if well-done. If the skin isn't crisping evenly, use a bacon press or a heavy small pan to weigh the duck down slightly during the first 5 minutes.
🍽️ Serving Suggestions
Pair with a bold Bordeaux or a rustic Cahors (Malbec) to cut through the richness of the fat. Serve alongside 'Pommes Sarladaises'—potatoes sautéed in duck fat with garlic and parsley. A side of honey-glazed heirloom carrots or wilted spinach provides a lovely color and nutritional balance. For a lighter touch, serve over a bed of dressed arugula with toasted walnuts.