📋Magret de Canard à l'Orange Recipe

📋Magret de Canard à l'Orange Recipe

Magret de Canard is the breast of duck cooked in its fat and flavored with Cognac Orange slices and juice. It may seem like a complicated dinner; however, it is very easy to make with only a few ingredients. The magret de canard is seared medium rare like a steak, it is served cut in slices with a deep pink center, and its reduction sauce is poured on top. This breast of duck is a l'orange, a perfect dish for a special dinner with friends or an intimate evening with your special one.

Course Main Course

Cuisine French

Keyword duck a l'orange, duck brest with orange, magret de canard a l orange

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 238kcal

Author Laura Tobin

Equipment

Ingredients

2 magrets de canard duck breasts
2 juice from oranges
1 orange sliced and peeled
3 tablespoon caster sugar
¼ cup Cointreau
salt & pepper
1 tablespoon cider vinegar OPTIONAL: If the oranges are too sweet

US Customary - Metric

Instructions

Cleaning the duck breast

To clean the Magrets de canard, remove with a sharp knife the two white membranes so the Magret will not curl when cooking.
2 magrets de canard
Trim the fat from the side
And carve the top of the skin in diamond shapes

Cooking it

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 aluminum foil. Remove all the fat from the pan, but do not clean it.

Making the sauce

Deglaze the pan with the orange juice.
2 juice from oranges
Add the sugar, orange slices and Cointreau. Cook until the juices are caramelized, about 10 minutes at medium heat.
1 orange sliced and peeled, 3 tablespoon caster sugar, ¼ cup Cointreau, 1 tablespoon cider vinegar

Putting it all together

Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices. Season with salt and pepper
salt & pepper
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.

Video

Notes

Duck breast should be cooked medium rare with the center still slightly pink. If correctly cooked, the meat is very tender.
If it is cooked too much, the meat can get tough and dry.
If the oranges are too sweet, you can add 1 tablespoon of cider vinegar
Remove the two white membranes with a sharp knife 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 have cooked the Magret, remove all the fat from the pan, but do not clean it. You will deglaze the pan for the sauce.
I use an orange-based sauce which is classic and also my favorite. You can use any other sauce, like cream, teriyaki, or white wine.

Nutrition