FR Cuisine

Magret de Canard with Cherry Sauce

Scored duck breast rendered until skin is crisp, served with a tart cherry and red wine sauce — Southwest France at its finest with 44g protein.

📅February 8, 2026
5mPrep
20mCook
2Servings
⭐ 4.9Rating
Magret de Canard with Cherry Sauce🥐

Nutrition Facts (per serving)

Protein 41%Fat 46%Carbs 13%
430kcalCalories
44gProtein
22gFat
14gCarbs
1gFiber

Ingredients

  • 1.1 lbduck breast (magret)
  • 5.3 ozfresh cherries (or frozen, pitted)
  • 5 tbspdry red wine
  • 1 wholeshallot, minced
  • 1 wholethyme sprig
  • 1 to tastesalt and pepper

Instructions

  1. Score duck skin in a crosshatch pattern; season generously.
  2. Place skin-side down in cold pan; render on medium 10–12 min until golden.
  3. Flip; cook flesh side 4 min for medium-rare. Rest 5 min.
  4. Drain fat; sauté shallot in same pan. Add wine, cherries, thyme; reduce 5 min.
  5. Slice duck; serve with cherry sauce.

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