History
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.
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Common allergens: None
Make it at home
Ingredients
- 1 magret de canard, around 400g
- Sea salt, freshly ground black pepper
- Optional: 1 tbsp honey, 1 sprig thyme
- Optional: 50g fresh figs or cepes for the sauce
Method
- Score the fat side of the magret in a cross pattern, 5mm deep. Season generously with salt and pepper.
- Place the magret fat-side down in a cold cast-iron pan. Set over medium heat and render slowly for 12 minutes.
- Drain excess fat as it accumulates. Flip the magret and cook 4 more minutes on the meat side for medium-rare.
- Rest the magret 8 minutes loosely tented. Slice on the bias into 1cm slices.
- Optional: deglaze the pan with figs and honey for a quick sauce. Plate the slices with the sauce and potatoes confits.
Tip from the editors. Render the fat slowly from cold; rushing it gives flabby fat and dry meat. Rest is non-negotiable.
Where to eat magret de canard
Magret de canard in Bordeaux
La Tupina ★ 4.5
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.
SignatureEntrecote a la bordelaise, Tricandilles, Sanguette
TipSit 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 ★ 3.9
Le Bouchon Bordelais in central Bordeaux is the small bistro on Rue Courbin with a classic Bordelais menu, a chalkboard wine list and a tight.
SignatureEntrecote shallot sauce, Magret de canard, Cannele
TipBook a window seat for the cobbled-street view; the by-the-glass list is around twelve Bordeaux pours from €5.
Magret de canard in Toulouse
Chez Navarre ★ 4.5
Chez Navarre is saint-etienne table d'hotes with shared long tables, adopted as a canteen by locals and missed by visitors who stick to capitole.
Why locals goSaint-Etienne table d'hotes with shared long tables, adopted as a canteen by locals and missed by visitors who stick to Capitole.
TipEat at the long shared tables; bookings essential, the locals adopt it as a canteen.
Restaurant Le Magret ★ 4.1
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.
SignatureMagret de canard, Saucisse de Toulouse, Cassoulet
TipLunch 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 Restaurant ★ 4.8
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.
SignatureCochon noir de Bigorre, Saucisse de Toulouse grilled with white beans, Plat du jour
TipSolo lunch best at the bar; the saucisse de Toulouse grilled with white beans is the canonical order.
L'Oncle Pom ★ 4.4
L'Oncle Pom in Toulouse: Potato-led southwest bistro with flea-market styling on Rue Gabriel Peri, the locals favorite for a duck magret burger.
Why locals goPotato-led southwest bistro with flea-market styling on Rue Gabriel Peri, the locals favorite for a duck magret burger.
TipThe 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.