Magret de Canard 😋

Here in the southwestern corner of France, duck breast is easy to get and a bargain in the supermarket, but finding a perfectly made magret de canard is not so common. Duck is as much a part of the French diet in France as chicken is in America, and cooking time can vary depending on personal preferences. Duck breast, served with a generous dollop of olive oil and a dash of lemon juice, is fried inside in a pink rosé. Sources: 3, 8, 9

As soon as the pan is hot and the skin begins to sizzle, cook the duck on each side for about 5 minutes, keeping its skin side down. You want to maintain a moderate, sizzling tone, so turn the breast in the pan to ensure even rendering and cooking. Discard excess fat from the pan, immediately add duck breast to the pan and cook on the other side for 4 minutes. Sources: 2, 4, 8, 15

Turn the duck breast upside down and cut off excess fat and nerves from both sides. Cut the fat with a knife, taking care not to cut it into any meat, as the blue-eyed butcher did with the serge above. Sources: 1, 5

The confit technique is best with a duck breast, as the cleaned fat is the key element, but the fat can be thick when the duck is fed here in the region to produce the fatty liver of the famous foie gras. The preferred duck for the production of Foies de Grais is also bee due to its size and hearty constitution. Sources: 9, 16, 17

Chinese cuisine is particularly influenced by bee ducks, and a popular dish is the peeping duck, which is prepared with Peking duck. Duck in France is very tasty, no matter what part of the duck you use or what you cook it with. Sources: 3, 11

The Magret usually refers specifically to mould ducks bred for foie gras. The duck breasts found in the USA are typically of the White Pekin variety, and these breeds give the breasts their rich flavor. Sources: 3, 14

The Moulard duck is a handsome bird with well developed breasts and is bred as a cross between a Moscow male and a Beijing hen. Duck breasts are often called magret de canard or magret because they are relatively slimmer than the lean part of the duck. History was made by slowly cooking the wings and legs of a duck and pickling them in duck fat. The said fat is introduced into the browned duck legs, fried potatoes and then into said duck breast. Sources: 0, 16, 17

Season duck breast, wrap in foil, cut out, season and grill until they are through, about 5 minutes per side. Let it cook while you prepare the orange sauce made from duck fat in a pan. Sources: 3

Orange sauce is a tempting sweet complement to duck breast and the sauce of Pierre’s figs from Vendee is smooth and delicious, and harmonises perfectly with ducks. The duck itself is also delicious, it has a little more fat than the normal duck breasts that are normally found in the UK, but if anything, it is a little fatter. To create this duck with orange sauces, I had to 2 Moulard Magret duck breast delivered fresh and ready-made, and boy, have they cooked well! The duck is cooked on each side for about 5 minutes before being cooked through, about 3-4 minutes per side. Sources: 3, 5, 6

Magret de canard is a nice meat to enjoy alone, with a little orange sauce to pour over it, but also with some duck breast I bought at French fries Dauphines. Sources: 5, 9

If you follow these simple steps, you can prepare this exquisite French Magret de canard in your home kitchen. Cooking is not difficult, and the result, a Magret De Canard that is just pink, is a work of art. If this is your first Magre de Canards, check out one of the 101 dishes on this list for more information on duck dishes in France. This duck dish, like so many others in the Dordogne, tastes just as good as any duck dish in any other European country. Sources: 7, 12, 15

As water birds, ducks have subcutaneous fats that protect themselves from heat, and their livers are enlarged by a force – feeding practice known as gaage. In some regions, ducks and geese are bred for foie gras, but in other parts of the country, their livers are enlarged by force-feeding (“gaffe”). Sources: 10, 11

Remove the duck breast from the fridge, place on the fat side and fry until the outside is crispy and the inside is juicy and pink. Bring to room temperature and bring the fats to the boil in the pan before pouring. For best results, cook duck breast sous-vide, but you can achieve excellent results when you bake it in the oven. Sources: 0, 5, 8

As you can see, this grilled Magret de canard is very easy to prepare and the results are delicious. If it is a special occasion and you want to do something different, read this one article and discover how I did it and continue reading. Sources: 13

Food: Magret De Canard