Photograph of the finished Magret de canard

France · Ức vịt áp chảo

Magret de canard

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck breast Duck breast 800 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Red wine Red wine 240 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Potato Potato 600 g
  • Photograph of Thyme Thyme 4 g

Method

  1. 1 Score the duck breast skin in a criss-cross pattern, rub with salt and pepper, and let it rest for 15 minutes.
  2. 2 Place the duck breast skin-side down in a cool pan, turn on medium heat, and fry for 8 minutes until the fat renders and the skin is crispy.
  3. 3 Flip the meat over, pan-fry for another 4 minutes, then remove and let it cool for 10 minutes.
  4. 4 Fry the potatoes in the rendered duck fat along with thyme for 10 minutes.
  5. 5 Drain off excess fat, then add red wine and sugar to the pan and simmer for 4 minutes to make a sauce.
  6. 6 Slice the duck breast thinly, drizzle with sauce, and serve with potatoes.
Start cooking