Magret de Canard (Duck Breast with Cherry Sauce)
Why this recipe works
- Crisp rendered skin: Starting the duck in a cold pan lets the fat render gradually, creating a deep golden skin without scorching.
- Balanced richness: Cherries, red wine and balsamic vinegar cut through the duck’s richness with fruit, acidity and gentle sweetness.
- Glossy pan sauce: Whisking in cold butter off the heat gives the reduced sauce a smooth, shiny finish.
Get the most out of this recipe
Timing notes
- Rest before slicing: Resting the duck skin-side up helps the juices settle while keeping the crisp surface from steaming against the board.
- Serve promptly: Slice and sauce the duck just before serving so the meat stays juicy and the skin retains some crispness.
Texture tips
- For crisper skin: Pat the skin very dry and keep the heat steady rather than high; slow rendering is what gives duck skin its best texture.
- Avoid overcooking the breast: Duck breast cooks quickly once turned flesh-side down, so use the shorter end of the timing range if the breasts are smaller.
Ingredient notes
- Fresh or frozen cherries: Fresh cherries give the cleanest texture, but frozen pitted cherries can work well if simmered until the sauce reduces properly.
- Adjust the sauce balance: Use sour cherries or red wine vinegar if you prefer a sharper, less sweet finish.
Common mistakes
- Starting too hot: A very hot pan can brown the skin before enough fat has rendered, leaving it chewy rather than crisp.
- Rushing the sauce: Let the wine, vinegar and cherries reduce until the sauce lightly coats a spoon before whisking in the butter.
Equipment you'll need
Ingredients
Instructions
- Pat the duck breasts dry, then score the skin in a tight crosshatch, taking care not to cut into the flesh. Season all over with the salt and pepper. Finely chop the shallot.
- Place the duck breasts skin-side down in a cold frying pan and set over medium heat. Cook for 8 to 12 minutes, pouring off excess fat as it renders, until the skin is deep golden and crisp. Turn and cook flesh-side down for 2 to 4 minutes, until the duck feels springy and is medium-rare.
- Transfer the duck to a board, skin-side up, and rest for 8 to 10 minutes. Pour off all but about 1 tablespoon of fat from the pan. Keep the pan on a low heat.
- Add the shallot to the pan and cook for 1 to 2 minutes until softened but not browned. Add the cherries, red wine and balsamic vinegar, then bring to a lively simmer. Simmer for 6 to 8 minutes until the sauce is glossy and reduced enough to lightly coat a spoon.
- Take the pan off the heat and whisk in the cold butter until the sauce looks shiny and slightly thickened. Slice the duck breasts and spoon the cherry sauce over the top. Serve straight away.
Recipe notes
Tips
- For the crispest skin, start the duck in a cold pan and keep the heat at a steady medium so the fat renders slowly without scorching.
- If you prefer the duck more cooked, after searing transfer it to a 180°C (355°F) oven for 4 to 6 minutes, then rest as directed.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the duck until well done and piping hot throughout.
Substitutions
- Replace Sweet cherries with Sour cherries for a sharper, more classic sauce.
- Replace Red wine with Dry white wine for a lighter, brighter sauce.
- Replace Balsamic vinegar with Red wine vinegar for a less sweet finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the sliced duck and sauce gently in a frying pan over low heat until piping hot, adding a small splash of water if the sauce tightens.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (30min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk
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