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.

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.

Where to eat Magret de canard in Bordeaux

3 editor picks for Magret de canard in Bordeaux, ranked by editorial score. All Bordeaux signature dishes · Magret de canard across every city.

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Make it at home

Serves 230 minEasy

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

  1. Score the fat side of the magret in a cross pattern, 5mm deep. Season generously with salt and pepper.
  2. Place the magret fat-side down in a cold cast-iron pan. Set over medium heat and render slowly for 12 minutes.
  3. Drain excess fat as it accumulates. Flip the magret and cook 4 more minutes on the meat side for medium-rare.
  4. Rest the magret 8 minutes loosely tented. Slice on the bias into 1cm slices.
  5. Optional: deglaze the pan with figs and honey for a quick sauce. Plate the slices with the sauce and potatoes confits.

Editor tip. Render the fat slowly from cold; rushing it gives flabby fat and dry meat. Rest is non-negotiable.

Common allergens: None.