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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.
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.
Ingredients for the Magret de Canard
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 cook the Magret
- 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.
- Let the duck magret rest for 5 minutes then slice them and pour the juices on top.
The Magrets de Canard is ready
What can you serve with the Magret de Canard
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.
I use the 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.
Magret de Canard à l'Orange Recipe
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
Tips for making the Magret de canard a l Orange:
- 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.
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
French cook approved! Simple recipe, indeed, and not that hard to pull together during a formal dinner if you prepare the side dishes and oranges/orange juice ahead of time, which I did. Served the duck with oven roasted potatoes and French green beans, it was delightful. The duck was tender and juicy, and the proportions for the orange sauce were right on. Thank you!
Thank you so much for your comment, it filled my heart with joy when I read it. Entertaining can be simple and delicious.
Laura, thank you very much! I really liked the recipe, I took it to my recipe book)
Thank you so much Alyssa