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Magret de canard

Much beloved of our European guests, magret de canard cooks like a steak and is usually served rare to medium-rare.

Unlike other types of red meat, which are first brought to room temperature and quickly seared over a high heat, duck is added to a cold frying pan directly from the fridge and cooked skin side down creating a crisp golden brown skin. Pour the excess fat into a kilner jar, store in a cool place - perfect for roasting potatoes!

Serves 8 to 10


4 magret de canard

Handful of wild mushrooms (chanterelles, cèpes, morilles & girolles)

50g butter

75g rocket

Vinaigrette dressing

For the mash:

1 celeriac, peeled and chopped into small cubes

1.8k potatoes, peeled and halved

120g butter

150ml double cream

Salt & pepper

Pan Sauce to serve:

1 shallot, diced

Bay leaf

Sprigs of thyme

250ml red wine


Black pepper


Prepare the pan sauce by melting a little butter in a small saucepan, add the diced shallots and fry gently for a few minutes. Add the thyme, bay leaf and a grind of black pepper. Stir to prevent the shallots from sticking. When the shallots are soft, slowly add the red wine and bring to a gentle simmer. Reduce by half (5 - 8 mins). Season to taste, add a knob of butter and gently stir until incorporated. Set aside.

Put the diced celeriac into a saucepan and cover with water, add a good pinch of salt. Bring to the boil, simmer for 25 - 30 mins or until the celeriac is soft. Drain off the water, mash using a potato ricer or food mill. Repeat the process with the potatoes.

Carefully combine the celeriac and potatoes, slowly adding the cream and butter to reach the desired consistency. Season to taste. Cover and keep warm.

Place the duck breasts on the chopping board and dry. Skin side up use a sharp knife to score the fat in à diagonal crisscross pattern, ensuring you do not go all the way through to the meat. Season.

Working in batches or use two large frying pans, place the duck breast skin side down in a cold frying pan. Turn on the heat to medium and cook for 8 minutes each side. Transfer the duck to a warmed plate, cover and keep warm.

Whilst the duck is resting gently fry the wild mushrooms in butter until golden.

In à large bowl dizzle the vinaigrette dressing over the rocket and toss to combine.

To Serve: Slice the duck and pour any juices into the pan sauce. Bring the sauce to a simmer. Ensuring the serving plates are warm, spread a tablespoon of mash on the plates and arrange the slices of duck on top. Next place the rocket and wild mushrooms onto the plates and finally finish by drizzling the pan sauce over the duck. Serve immediately.


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