Magret de Canard sauce a l'Orange may seem like a complicated dinner, however, it is not difficult to make.
This week is La Semaine du Goût® here in France, and according to the travel website Expedia, the French have voted the Magret de Canard as their favorite dish.
The technique to cook the magret is very simple and you can find here below a step by step instruction.
I use an orange based sauce which is a classic and also my favourite.
You can use any other sauce you fancy, like cream, teriyaki, white wine.
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Magret de Canard à l'Orange Recipe
Magret de canard a l’orange may seem like a complicated dinner, however it is not difficult to make.
It can be served with Gratin Dauphinoise and a vegetable of your choice.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 people
Calories: 275kcal
Ingredients
- 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
Instructions
- 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 !
Notes
Calories 275 calories per serving
Fat 3 gr per serving
Carbohydrates 29gr per serving
Proteins 21 gr per serving
Sugar 26 gr per serving
Sodium 131 mg per serving
Fat 3 gr per serving
Carbohydrates 29gr per serving
Proteins 21 gr per serving
Sugar 26 gr per serving
Sodium 131 mg per serving
I love all your step by step images and the recipe sounds lovely.
thank you
I’m always really intimidated by French cooking like this! Your photos make it really helpful though.
I am glad you think so, because it is not difficult at all
This technique is much more simple than I thought! Glad to know the sugar goes in after the juice. I can see why it is the favorite dish. It seems so flavorful! And love that crispy skin!
Thank you. It is really easy but the name tends to scare people from trying
I love duck and next time I come across duck breast I will give your recipe a try. It is so difficult to find a duck breast in US. So much easier with the whole bird 🙂
what a shame, I hate when you cannot find the right cut of meat