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May 10, 2022 · By Leslie Brenner. What is the favorite food of people who live in France — steak frites? Boeuf bourguignon? Quiche? Mais non — it’s magret de canard, a dish most Americans probably have never heard of.
This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside
Aug 12, 2022 · Serves about 6 people. Preparation time 10 minutes, plus two to three weeks curing. In the 1950s, this dish of succulent, seared duck breast took the fine diners of France by storm. Camille Fourmont has her own take on magret de canard, which involves curing it. Print Recipe.
- How to Cook Magret de Canard Step by Step
- Watch Gordon Ramsey Make Magret de Canard in The Video Below
- How Do You Say Magret de Canard in English?
- More French Recipes on Ahk
Step 1
Score the skin using a sharp knife. Careful not to cut into the meat!
Step 2
Rub coarse sea salt and black pepper into holes the skin.
Step 3
Put the duck in a cold frying pan, skin down, and turn on the heat (medium heat).
Isn’t it captivating? This beautiful video by Gordon Ramsey also shows the recipe step by step. You will notice that the result in the video is slightly more cooked than our French version. (We tend to eat things pretty raw here!) It’s up to you to decide how you prefer it.
The translation would be “duck breast” although as I explained earlier, the French use a particular duck breast for this recipe. You can use the duck that is available to you though.
- French
- 2 min
People also ask
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Oct 11, 2016 · Forget frogs’ legs and escargots, France’s best-loved dish is a gamey duck breast cooked in its own fat, says Rosa Jackson. A speciality of south-west France, magret is the breast of a duck or goose that has been fattened for foie gras and is France’s favourite dish.
But its not just the breed that gives these breast their rich flavor - magret generally refers specifically to the breast of moulard ducks that have been raised on the foie gras plan. To-Table's Magret de Canard. Basic Magret de Canard (Duck Breast) Recipe. Follow these steps and you'll master duck breast cooking.
Oct 11, 2016 · Ingredients: 2 Magrets de Canard. 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...
