Magret de canard
(Lou magret, Duck breast)
This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside.
The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck. This breed is raised for foie gras, so its breast meat is thicker and more flavorful than that of other duck breeds. In the mid-1960s, rare duck breast became extremely popular in the United States thanks to Robert Daley, an American journalist who praised Daguin’s specialty in The New York Times.
Today, magret de canard can be found on tables throughout France, both in restaurants and private homes.
Pairing tips
Cahors
Cahors is a French wine region where the principal grape is Malbec, with small percentages of Tannat and Merlot. Although Malbec is nowadays primarily associated ... Read more
Pomerol
Pomerol is a small wine region in Bordeaux that produces distinguished and highly sought-after red wines. There are several allowed grape varieties, but Merlot ... Read more
Chapelle-Chambertin
This grand cru vineyard is located in the Gevrey-Chambertin commune, and it belongs to the famous Côte de Nuits (Côte-d’Or) wine region located in Burgundy.... Read more
Côtes de Duras Rouge
Côtes de Duras is a small French appellation located east of Bordeaux. It is best known for its red blends that feature Cabernet Sauvignon, Cabernet Franc,... Read more
WHERE TO EAT The best Magret de canard in the world (according to food experts)
