Day of the Duck: Magret de Canard

How many of you have cooked Magret de Canard? I certainly wish, if you have, that you could be at my elbow giving instructions. When we stayed at Chateau Aulix with Myriam and Claude one night we were served a grilled meat, that I thought on first sight, was beef. The texture was relatively dense and the flavour delicious. Myriam filled us in... Magret de Canard. Now the Southwest of France lives for this dish in any number of preparations so nothing ventured nothing gained unless I undertake this culinary specialty. Just check out the Internet recipes and count the ways in which this cut may be prepared. The meat for the true Magret de Canard comes from the Moulard. This bird is achieved by crossing the Pekin...the white duck we are used to seeing with a Muscovy duck. The Pekin duck breed is not to be confused with Peking duck, a fine dish prepared in many Chinese restaurants and Muscovy are really more goose like and are the only duck not derived from the Mallard. The result of this cross breeding is the Mulard or Mule duck.

 They are sterile hybrids, bred predominately for meat and fat liver production. The lean meat typical of Mule ducks is desirable in health conscious societies. 

And so to the recipe books and sites to find just what I actually do with this Magret, or breast of Canard.

After doing some rather extensive research I am beginning to feel that the simpler recipes are going to be the best. Salty sweet to enhance flavour ought to be the jus after deglazing. Rare or pink is the order of the day and the meat must rest apparently quite a long time, 20 to 30 minutes to open the flavours.

The following photos are my day with Duck: the very first thing I found out is that there is a brand called Reflets de France that is highly regarded and the one to use. This after many discussions with different women of the kitchen.

Reflets de France Magret de Canard.....the best brand to choose.

 

Plums and shallots for sauce

Mince the Shallots...these were beautiful

Trim any fat from the sides

Carmelize the shallots

Score the duck fat  in a criss-cross pattern being careful not to cut into the flesh. Simply season with salt and pepper

Set the shallots aside and  in the pot place roughly chopped plums, red wine vinegar and enough good red wine to barely cover and simmer until plums are cooked

Once the plums are cooked add back the shallots and simmer awhile longer

Over slow, low heat on the stove top render the duck fat and any side trimings and keep pouring it off...Don't waste it! Save it for fingerling potatoes cooked in the rendered fat. Once the fat is rendered and crisp turn the pan to medium heat and flip the breast over and cook for 1 minute on the non fat side

Roast  in the oven at 200C for 8 minutes, remove and tent with foil and allow meat to rest for 20 minutes, then slice

Serve with fresh plum/shallot sauce and pan jus. Enjoy!

Magret de Canard cannot be enjoyed without a good glass of red!


This meal will be prepared often as it is delicious. One breast at about 450 grams  is more than sufficient for two with leftovers for duck salad tomorrow. 

And....we shall get back to the barge and where all that stands...hopefully very soon.