Magret de Canard Sauce a l’Orange Recipe

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Magret de Canard sauce a l’Orange may seem like a complicated dinner, however, it is not difficult to make. It is the breast of duck a l’orange, a perfect dish for a special dinner with friends or an intimate evening with your special one.

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 favourite dish: duck breast.

The technique to cook the magret is very simple and below are step by step instructions.

Sauces you can use

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 or balsamic vinegar.

You just cook the duck first and make the sauce by deglazing the pan once you have removed the excessive fat.

Ingredients you need

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.

How to clean it

1. With a sharp knife remove the two white membranes so that the magret will not curl when cooking.
2. Trim the fat from the side
3. Carve the top of the skin in diamond shapes.

How to cook it

3. 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.
4. Let it cook for 10 minutes then turn. Cook for 10 more minutes.
5. If too much fat has melted remove it from the pan. Make sure the meat is well seared everywhere.
6. Remove the duck magret and place them on a plate covered with aluminium foil.

Making the sauce

7. Remove all the fat from the pan, but do not clean it.
8. Deglaze the pan with the orange juice.
9. Add the sugar, orange slices and Cointreau.
10. Cook until the juices are caramelized, about 10 minutes at medium heat.
11. Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices.
12. Let the duck magret rest for 5 minutes then slice them and pour the juices on top.
13. The Magret de Canard is ready

Top Tips

• 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.
• If the oranges are too sweet you can add 1 tbsp of cider vinegar
• With a sharp knife remove the two white membranes so that the magret will not curl when cooking.
• No fat is needed for cooking as the fat from the skin will melt straight away.
• Once you cooked the Magret, remove all the fat from the pan, but do not clean it. You will deglaze the pan for the sauce.
• Magret de Canard à l’Orange It can be served with Gratin Dauphinoise and a vegetable of your choice. You will find those recipes below.

What can you serve with the Magret de Canard

Magret de Canard à l’Orange It can be served with Gratin Dauphinoise and a vegetable of your choice. You will find those recipes below.

I use a microwave for the gratin, and it is the easiest thing to make when you have guests.

You can find a step by step guide on how to prepare both dishes for a dinner party here.

If you are making the Magret de Canard à l’Orange, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Magret de Canard à l'Orange Recipe

Magret de Canard sauce a l'Orange, duck breast with orange sauce, may seem like a complicated dinner, however it is not difficult to make. Step by step recipe easy to follow. #yourguardianchef #frenchrecipes #duck

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings: 4 people

Print Pin Rate

Author: Laura Tobin

Ingredients

• 2 magrets de canard duck breasts
• 2 juice from oranges
• 1 orange sliced and peeled
• 3 tbsp caster sugar
• 1/4 cup Cointreau
• salt & pepper
• 1 tbsp cider vinegar OPTIONAL: If the oranges are too sweet

US Customary - Metric

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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 !

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Notes

• 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.
• If the oranges are too sweet you can add 1 tbsp of cider vinegar
• With a sharp knife remove the two white membranes so the magret will not curl when cooking.
• No fat is needed for cooking as the fat from the skin will melt straight away.
• Once you cooked the Magret, remove all the fat from the pan, but do not clean it. You will deglaze the pan for the sauce.
• Magret de Canard a l Orange It can be served with Gratin Dauphinoise and a vegetable of your choice. You will find those recipes below.

Nutrition

Calories: 238kcal | Carbohydrates: 16g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 65mg | Potassium: 422mg | Sugar: 14g | Vitamin A: 195IU | Vitamin C: 39.4mg | Calcium: 20mg | Iron: 5.1mg

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