📝 About This Recipe
Magret de Canard is the crown jewel of Gascon cuisine, featuring the breast of a duck raised for foie gras, resulting in a rich, steak-like texture and a deep, gamey flavor. This recipe pairs the succulent, crispy-skinned duck with a sophisticated balsamic and red wine reduction infused with fresh figs and rosemary. It is an elegant, celebratory dish that showcases the perfect balance between savory fat and bright, acidic sweetness.
🥗 Ingredients
The Duck
- 2 pieces Magret Duck Breasts (approx. 350-400g each, at room temperature)
- 1 teaspoon Fleur de Sel (or high-quality sea salt)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Red Wine and Fig Sauce
- 2 pieces Shallots (very finely minced)
- 1/2 cup Dry Red Wine (preferably a Pinot Noir or Bordeaux)
- 2 tablespoons Balsamic Vinegar (aged quality)
- 1 tablespoon Honey (wildflower or lavender honey)
- 4 pieces Fresh Figs (quartered)
- 1/2 cup Duck Stock (can substitute with high-quality beef stock)
- 2 tablespoons Unsalted Butter (cold and cubed)
- 1 sprig Fresh Rosemary
For Garnish
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 tablespoon Pistachios (toasted and roughly chopped)
👨🍳 Instructions
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1
Pat the duck breasts completely dry with paper towels. Using a very sharp knife, score the fat in a crosshatch diamond pattern, being careful to cut through the fat but not into the meat.
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2
Season both sides of the duck generously with fleur de sel and freshly cracked black pepper, pressing the seasoning into the scores.
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3
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 become exceptionally crispy.
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4
Turn the heat to medium-low. Cook for 8-10 minutes, occasionally pouring off the liquid fat into a heat-proof jar (save this liquid gold for roasting potatoes later!).
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5
Once the skin is deep golden brown and crispy, turn the heat up to medium-high and flip the breasts over to the meat side.
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6
Sear the meat side for 2-4 minutes. For a perfect medium-rare, the internal temperature should reach 52°C (125°F) as it will rise to 54°C (130°F) while resting.
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7
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 to allow juices to redistribute.
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8
While the meat rests, prepare the sauce. Wipe most of the fat from the pan, leaving about 1 tablespoon. Sauté the minced shallots over medium heat until translucent, about 2 minutes.
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9
Deglaze the pan with the red wine and balsamic vinegar, scraping up any browned bits (fond) from the bottom.
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10
Stir in the stock, honey, and the rosemary sprig. Bring to a simmer and reduce the liquid by half until it begins to look syrupy.
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11
Add the quartered figs to the sauce and simmer for 2 minutes just until they soften but retain their shape. Remove the rosemary sprig.
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12
Turn the heat to low and whisk in the cold butter cubes one at a time. This will thicken the sauce and give it a glossy, professional finish.
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13
Slice the duck breasts on a bias into 1/2-inch thick slices.
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14
Fan the slices on warmed plates, spoon the fig and red wine reduction over the meat, and garnish with fresh thyme and chopped pistachios.
💡 Chef's Tips
Always start with a cold pan to ensure the thick layer of duck fat renders properly without burning the skin. Never discard the rendered duck fat; it is highly prized for frying potatoes or sautéing vegetables. Use a meat thermometer to ensure a medium-rare finish, as overcooked duck can become tough and liver-like in flavor. Scoring the fat is essential; if you don't cut deep enough, the fat won't render, and if you cut the meat, the juices will escape and dry out the breast. Letting the meat rest is the most important step for a juicy result; cutting too early will lose all the flavorful juices.
🍽️ Serving Suggestions
Pair with a full-bodied red wine like a Saint-Émilion Bordeaux or a complex Pinot Noir. Serve alongside a creamy parsnip purée or classic Sarladaise potatoes (potatoes fried in duck fat with garlic). Complement the richness with a side of blanched green beans or honey-glazed heirloom carrots. A garnish of fresh orange zest over the sauce can add a bright citrus note that cuts through the fat beautifully. For a lighter option, serve over a bed of dressed arugula and frisée salad.