Magret de canard au miel

  • Total time - 30 minutes
  • Prep time - 10 minutes
  • Cooking time - 20 minutes
  • Servings: 2
  • Country: France
Magret de canard au miel

The magic of this dish lies in the contrast between the crispy skin and the juicy meat, complemented by a sweet and sour sauce. The key to success is properly searing the duck breast. The skin must be scored in a crosshatch pattern to allow the fat to render evenly while protecting the meat. The breasts are then started in a cold pan, which allows for the gradual release of fat and slow cooking of the skin.

The sauce, made from honey, vinegar or white wine, and orange juice, is cooked in the same pan where the duck was seared to capture all the delicious flavors. The result is a sophisticated dish that is surprisingly easy to prepare and will impress anyone who tastes it.

Ingredients

Ingredients

  • 2 pieces duck breasts (magret de canard)
  • 3 tablespoons honey
  • 50 ml white wine or red wine vinegar
  • 50 ml orange juice
  • salt
  • freshly ground black pepper

Instructions

Preparing the Duck Breast

Pat the duck breasts dry. With a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper on both sides.

Place the breasts skin-side down on a cold pan. Turn the heat to medium and sear for about 8-10 minutes. Pour off the rendered fat.

Flip the breasts and cook on the other side for about 2-3 minutes. If you want a more well-done finish, you can place them in an oven preheated to 180°C (350°F) for another 5 minutes. Remove and let the breasts rest for 5-10 minutes to keep them juicy.

Preparing the Honey Sauce

Pour off almost all the fat from the pan, leaving about 1 tablespoon. Add the honey, white wine (or vinegar), and orange juice. Cook over low heat until the sauce thickens slightly. Season with salt and pepper to taste.

Serving

Slice the rested duck breasts into thin slices. Arrange them on a plate and pour the honey sauce over them. Serve with your favorite side dish, such as roasted potatoes, vegetables, or sweet potato puree.