Magret de canard is southwestern France's duck breast preparation, pan-roasted on the fat side with the meat pink, sliced and served with potatoes confits, often with a fig or cepe sauce.
Where to eat it: 7 restaurants across 2 cities.
The modern magret was invented by Andre Daguin at Hotel de France in Auch in 1959, by treating a duck breast like a steak and serving it pink. Before that, duck was always confited or roasted whole. The technique spread quickly across Aquitaine and became a southwestern French staple. La Tupina, Le Bouchon Bordelais and Le Petit Gascon all serve it daily.
Common allergens: None
Tip from the editors. Render the fat slowly from cold; rushing it gives flabby fat and dry meat. Rest is non-negotiable.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
La Tupina in Bordeaux's Saint-Pierre district is the southwestern French institution founded by Jean-Pierre Xiradakis in 1968, now led by chef Franck Audu.
Signature: Entrecote a la bordelaise, Tricandilles, Sanguette
Tip: Sit near the open fire for the tricandilles; the lunch formula is a serious value if you book ahead for noon on a weekday.
Le Bouchon Bordelais in Bordeaux's Saint-Pierre is the small bistro on Rue des Bahutiers with a classic Bordelais menu, a chalkboard wine list and a tight.
Signature: Entrecote shallot sauce, Magret de canard, Cannele
Tip: Book a window seat for the cobbled-street view; the by-the-glass list is around twelve Bordeaux pours from €5.
Le Petit Gascon in Bordeaux's Saint-Michel runs a €16 weekday lunch formula on Rue de la Fusterie, with two-course Gascon plates and a glass of Madiran.
Try: Lunch formula with starter and plat
Tip: Weekday lunch only for the formula; weekends switch to the a la carte menu at higher prices.
Why locals love it: Saint-Etienne table d'hotes with shared long tables, adopted as a canteen by locals and missed by visitors who stick to Capitole.
Tip: Eat at the long shared tables; bookings essential, the locals adopt it as a canteen.
Le Magret on the first floor of the Marche Victor Hugo is the upstairs market restaurant since 1988, drawing from the butcher counters two floors below.
Signature: Magret de canard, Saucisse de Toulouse, Cassoulet
Tip: Lunch only, finish by 13:30; this is the canonical market-upstairs lunch with a working-day crowd of producers and office staff.
Le J'Go on Place Victor Hugo is the southwestern French bistro and wine bar built around Cochon noir de Bigorre, market-facing terrace and Gers bottles.
Signature: Cochon noir de Bigorre, Saucisse de Toulouse grilled with white beans, Plat du jour
Tip: Solo lunch best at the bar; the saucisse de Toulouse grilled with white beans is the canonical order.
Why locals love it: Potato-led southwest bistro with flea-market styling on Rue Gabriel Peri, the locals favorite for a duck magret burger.
Tip: The duck magret burger with Katty fries is the unbeatable order; book for Saturday.
More cities are in research. Want magret de canard covered somewhere specific? Tell us where you want to eat.