Magret de Canard with Cherry Sauce
Why this recipe works
- Crisp rendered skin: Starting the duck skin-side down in a cold pan gives the fat time to render gradually, creating a deep golden, crisp surface.
- Balanced richness: Red wine and balsamic vinegar cut through the richness of the duck, while honey and cherries round the sauce with gentle sweetness.
- Precise doneness: Cooking the breast to about 55°C (130°F) and resting it before slicing keeps the meat pink, juicy and neatly carved.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the duck rest after searing so the juices settle and the slices stay moist.
- Serve promptly: Slice the duck just before serving and spoon over the warm sauce at the last moment to keep the skin as crisp as possible.
Common mistakes
- Do not rush the rendering: Medium heat allows the skin fat to render evenly; too much heat can brown the skin before the fat has melted properly.
- Watch the final temperature: Duck breast can move from pink to overdone quickly, so check the thickest part with a thermometer rather than relying only on timing.
- Reduce the sauce gradually: The sauce should be glossy and lightly syrupy, not sticky. If it reduces too far, loosen it with a little stock and warm gently.
Ingredient notes
- Use skin-on duck breast: The skin and fat layer are central to magret de canard, giving the dish its crisp surface and rich flavour.
- Choose sweet cherries: Ripe sweet cherries bring enough fruitiness to balance the wine and vinegar without making the sauce too sharp.
- Adjust the sharpness: Balsamic vinegar gives a round, mellow acidity; sherry vinegar makes the sauce brighter and less sweet.
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 black pepper.
- 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 the duck and cook flesh-side down for 2 to 4 minutes, until the thickest part reaches about 55°C (130°F) for pink. Transfer to a warm plate and rest for 8 minutes.
- Meanwhile, finely chop the shallot. Carefully pour off all but about 1 tbsp of the duck fat from the pan, then add the butter and shallot and cook over low to medium heat for 2 to 3 minutes until softened.
- Add the red wine and balsamic vinegar, bring to a lively simmer, and reduce by about half. Stir in the honey and chicken stock, then simmer for 4 to 6 minutes until glossy and lightly syrupy.
- Add the cherries and simmer for 2 to 3 minutes until just warmed through but still holding their shape. Slice the duck and spoon over the cherry sauce to serve.
Recipe notes
Tips
- Scoring the skin helps the fat render evenly; keep the cuts shallow so the meat stays juicy.
- If the sauce reduces too far, loosen it with a splash more chicken stock and warm gently until glossy.
- If serving anyone who should avoid undercooked meat, cook the duck to 65°C (150°F) and rest as directed.
Substitutions
- Replace red wine with dry white wine for a lighter, brighter sauce.
- Replace balsamic vinegar with sherry vinegar for a sharper, less sweet finish.
- Replace honey with maple syrup for a deeper, caramel-like sweetness.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate in a sealed container. Reheat the sauce gently in a saucepan; warm the sliced duck briefly in the sauce over low heat so it does not overcook.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk
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