🦆 Magret de Canard
Magret de canard is a French duck breast, taken from ducks raised for foie gras, pan-seared skin side down until the thick fat layer renders and turns crisp. The meat is then cooked briefly and served pink and juicy, rested and sliced. It is typically served with potatoes or vegetables and a fruit or pan sauce.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 duck breasts (about 350 g each)
- Salt
- Black pepper
Method
- Score the skin in a crosshatch without cutting the meat and season with salt and pepper.
- Place skin side down in a cold pan and cook over medium heat for 10–12 minutes, pouring off fat as it renders.
- Turn and cook the flesh side for 3–4 minutes for pink meat.
- Rest for 5 minutes, then slice and serve.
How to make it lighter
- Remove the skin before eating to cut a large share of the fat.
- Half a breast, about 150–180 g, is a standard portion.
- Serve with steamed or roasted vegetables instead of potatoes cooked in duck fat.
History
Magret comes from Gascony in southwest France, where duck breast was traditionally preserved as confit. Cooking it as a rare steak is usually credited to chef André Daguin in the 1950s–60s, and it has since become a bistro classic.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Magret de Canard and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →