Duck magret de canard a l orange is France favourite dish.
At last some rain, and the temperature has dropped. It seems autumn has finally arrived, and I am ready for some comfort and festive food to warm up our cold and rainy weekends.
To celebrate the new season I embraced a new French challenge: Magret de Canard a l’Orange and Gratin Dauphinoise.
This week is La Semaine du Goût® here in France, and according to the travel website Expedia, the French have voted the duck magret as their favorite dish.
It may seem like a complicated dinner however, it is not difficult to make.
To prepare the duck Magret you will need the following ingredients:
2 duck magret
Juice from 2 oranges
1 orange sliced and peeled
3 tbsp of sugar
¼ cup of Cointreau
Salt and pepper
Note: If the oranges are too sweet you can add 1 tbsp of cider vinegar.
For the Gratin Dauphinoise, you will need:
500 gr of potatoes
1 garlic clove
1 tsp of thyme
1 tsp of minced fresh sage
70 gr of grated gruyere cheese
100 ml of skimmed milk
50 ml of cream
1 pinch of nutmeg
Salt and pepper
Peel and clean the potatoes and the onion and cut them into thin slices, best with an electric slicer.
(if you want to know what my favourite kitchen gadgets are, go to my amazon shop and read my reviews)
Rub the garlic clove inside a baking dish that can be used in a microwave and butter abundantly.
Layer the potatoes and the onion, seasoning with salt and pepper and sprinkling with sage, thyme and some cheese.
Keep adding layers until you reach the top.
Pour over the milk and the cream which have been flavoured with some nutmeg.
Cook in the microwave at the highest level for 15 minutes. Let it rest for 5 more minutes in the microwave once it is done.
In the meantime clean the duck magret.
With a sharp knife remove the two white membranes so the magret will not curl when cooking.
Trim the fat from the side
And carve the top of the skin in diamond shapes.
Place the duck magret to cook on medium heat, skin side down.
No fat is needed as the fat from the skin will melt straight away.
Let it cook for 10 minutes then turn. Cook for 10 more minutes.
If too much fat has melted remove it from the pan.
Make sure the meat is well seared everywhere.
Remove the duck magret and place them on a plate covered with aluminium foil.
Remove all the fat from the pan, but do not clean it.
Deglaze the pan with the orange juice.
Add the sugar, orange slices and Cointreau.
Cook until the juices are caramelized, about 10 minutes at medium heat.
In the meantime add the remaining gruyere cheese generously to cover the potatoes, and grill it in the oven.
The Magrets de Canard...
and the Gratin Dauphinoise will be ready at the same time.
Let the duck magret rest for 5 minutes then slice them and pour the juices on top.
Serve with the gratin dauphinoise and the vegetable of your choice.
You will find all the single recipes below:
Magret de Canard à l'Orange Recipe
- 2 magrets de canard duck breasts
- 2 Juice from oranges
- 1 orange sliced and peeled
- 3 tbsp sugar
- 1/4 cup Cointreau
- salt and pepper
- 1 tbsp cider vinegar OPTIONAL: If the oranges are too sweet
- To clean the Magrets de canard, remove with a sharp knife the two white membranes so the Magret will not curl when cooking.
- Trim the fat from the side
- And carve the top of the skin in diamond shapes
- Place the Magrets de canard to cook on medium heat, skin side down. No fat is needed as the fat from the skin will melt straight away.
- Let it cook for 10 minutes then turn. Cook for 10 more minutes. If too much fat has melted remove it from the pan. Make sure the meat is well seared everywhere.
- Remove the Magrets and place them on a plate covered with aluminium foil. Remove all the fat from the pan, but do not clean it.
- Deglaze the pan with the orange juice.
- Add the sugar, orange slices and Cointreau. Cook until the juices are caramelized, about 10 minutes at medium heat.
- Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices.
- When they are ready, let them rest for 5 minutes then slice them and pour the juices on top
- Serve with the potato dauphinoise and the vegetables of your choice.
- Enjoy !
Fat 3 gr per serving
Carbohydrates 29gr per serving
Proteins 21 gr per serving
Sugar 26 gr per serving
Sodium 131 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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