How to Make Magret de Canard with Pan-Seared Duck Breast

Simple Summary

Magret de Canard is a classic French dish featuring succulent duck breast with crispy skin and a perfectly pink center, often served with a rich, flavorful sauce.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 2
• Difficulty: Intermediate

Ingredients

• 2 duck breasts (about 8 oz each)
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup shallots, finely minced
• 1/2 cup red wine (preferably Bordeaux)
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 1 sprig fresh thyme
• 1 tablespoon balsamic vinegar

Instructions

1. Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

2. Place the duck breasts, skin-side down, in a cold, dry skillet. Turn the heat to medium-low and cook for about 8-10 minutes, or until the skin is golden brown and crispy.

3. Flip the breasts and cook for an additional 4-5 minutes for medium-rare, or until desired doneness. The internal temperature should reach 130°F (54°C) for medium-rare.

4. Remove the duck breasts from the skillet and let them rest on a cutting board, tented with foil.

5. Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallots and sauté over medium heat for 2-3 minutes until softened.

6. Add the red wine to the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until reduced by half.

7. Add the chicken stock, honey, and thyme sprig. Simmer for another 5-7 minutes until the sauce has thickened slightly.

8. Remove the thyme sprig and whisk in the butter and balsamic vinegar. Season the sauce with salt and pepper to taste.

9. Slice the duck breasts against the grain into 1/4-inch thick slices.

10. Serve the sliced duck breast with the red wine reduction sauce drizzled over the top.

Chef's Notes

• For the best results, let the duck breasts come to room temperature before cooking.
• The key to crispy skin is starting with a cold pan and cooking slowly to render the fat.
• If you prefer your duck more well-done, continue cooking until the internal temperature reaches 140°F (60°C) for medium.
• Save the rendered duck fat for roasting potatoes or other vegetables for a delicious accompaniment.
• For a non-alcoholic version, replace the red wine with additional chicken stock and a tablespoon of red wine vinegar.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 35g
• Fat: 28g (healthy monounsaturated fats)
• Iron: 15% of daily value
• Vitamin B12: 30% of daily value

Duck is a good source of protein and contains beneficial nutrients like iron and vitamin B12.

Serving Suggestions

• Serve with roasted fingerling potatoes and sautéed green beans for a complete meal.
• A side of wilted spinach or arugula salad adds a nice contrast to the rich duck.
• Pair with a full-bodied red wine like Pinot Noir or Malbec.
• For a special touch, garnish the plate with fresh herbs like thyme or rosemary.
• This dish is perfect for romantic dinners, special occasions, or when you want to impress guests with your culinary skills.