MAGRET DE CANARD is a French duck dish that is visually stunning. Not only the taste but the appearance is also stunning and when you see it you immediately assume “this is a delicious dish”. There may be only a few delicious foods other than this one. That is, this is a food that is indeed recognized for its deliciousness. If you travel to Paris, don’t forget to try this food which is made directly by the people where this food comes from. But if you want to cook it yourself, it’s not difficult and you can definitely do it. Here we provide the MAGRET DE CANARD recipe for you and we have also prepared step by step to cook it, it’s easy and we are sure you can. See the detailed recipe in the recipe card section below the article.
MAGRET DE CANARD is usually served with French onion soup as an appetizer. Serving it with French onion soup makes you enjoy this dish like in France, it’s very delicious and charming. The traditional duck recipe was developed in Southwest France by Michelin starred chef André Daguin, who added the dish to the Hotel de France in Auch in 1959.
He inherited the hotel from his parents and kept it until he sold it in 1997. There are many dishes available at the hotel and one of them is the magret de canard meat recipe. So, do you want to try it or want to make it yourself at home? We have prepared the ingredients and what are the steps you must follow to produce this delicious French dish.
Ingredients
- Prepare 1 duck breast
- Also prepare Coarse sea salt, and
- Ground black pepper
STEP BY STEP HOW TO COOK MAGRET DE CANARD
Step 1:
Slice the skin using a sharp knife and remember to be careful not to cut the meat.
Step 2:
Rub coarse sea salt and black pepper into the skin holes.
Step 3:
Place the duck in a cold frying pan, face down, and turn the heat to medium-high!
Step 4:
Once the pan is hot, the duck skin will start to sizzle, so cook the duck there for 8 minutes.
Step 5:
The fat will have rendered out, so remove from the pan. Flip the magret de canard and cook on the side facing down for another 4 minutes.
Step 6:
When the duck is cooked, remove from the pan, wrap in aluminum foil and let rest for 10 minutes before slicing and serving.
Step 7:
Slice the duck to your desired thickness.
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FAQS
Where does magret de canard come from?
The recipe was created by a senior chef named Michelin starred chef, André Daguin, in Southwest France in 1959.
Which duck Type is used?
The duck that is suitable for the recipe is a large duck or you may have heard the name White Pekin variety. In France, this recipe is made using the Mulard duck variety. The mulard duck is a hybrid between the domestic muscovy and the domestic mallard. So, in the end it’s up to you which type of duck you want to use.
What does magret de canard taste like?
The taste of magret de canard sprinkled with sea salt is truly tempting and second to none. The duck meat is dark, savory and second to none.
What should magret de canard be served with?
You can serve this duck dish in various ways. Maybe you like to eat potatoes, serving it with potatoes is something tempting and perfect. We usually use oven-baked potatoes. Also, try serving it with Gratin Dauphinois, it is indeed a delicious dish to enjoy with duck.
How do you pronounce magret de canard in ENGLISH?
In English it is translated as “duck breast”, but it means a certain duck breast because the French use a certain type of duck breast in making this duck recipe. So, whatever type of duck is actually the same and you can use it, the only difference is the size of the meat later. The bigger the meat, the tastier it is and it is important to pay attention to the cooking method and ingredients so that you get a delicious and tempting magret de canard recipe.
Ingredients
- Prepare 1 duck breast
- Also prepare Coarse sea salt, and
- Ground black pepper
Instructions
- Slice the skin using a sharp knife and remember to be careful not to cut the meat.
- Rub coarse sea salt and black pepper into the skin holes.
- Place the duck in a cold frying pan, face down, and turn the heat to medium-high!
- Once the pan is hot, the duck skin will start to sizzle, so cook the duck there for 8 minutes.
- The fat will have rendered out, so remove from the pan. Flip the magret de canard and cook on the side facing down for another 4 minutes.
- When the duck is cooked, remove from the pan, wrap in aluminum foil and let rest for 10 minutes before slicing and serving.
- Slice the duck to your desired thickness.
