Greg's maigret de canard
Greg's home page
Cooking main page
Recipe index
Cooking times
Weights and measures
Food suppliers
Greg's diary
Copyright info

We've decided that this dish is just plain boring. But here's how to do it anyway.

Maigret (or magret) de canard is a relatively new dish: simply grilled duck breast. You'd think there's nothing more to it than grilling a steak, but there's one issue: the skin is still attached, and ducks have lots of subcutaneous fat. How should it be done? I'm still working on it. My current method:

That's all there is to it; the rest is history.

Previous attempts

Previously I did things differently. On 10 September 2007 I did:

The results were acceptable, but I think I could have done the fat side even longer:
Image title: magret 2          Dimensions:          2736 x 3648, 1264 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Monday, 10 September 2007, thumbnails          All images taken on Monday, 10 September 2007, small
Diary entry for Monday, 10 September 2007 Complete exposure details


I made a note for the next time to give it 10 minutes on the fat side, after first scoring it, then 3 minutes on the flesh side, but it didn't work out like that. The next time I decided to follow a suggestion in “Connaître la cuisine du sud-ouest” by Francine Claustres, in which she suggests baking for 10 minutes and then grilling for another 5 to brown the skin. This isn't optimal: the duck was cooked through, and I decided that 5 minutes baking and 5 minutes grill would be better. That, on the other hand, was too little, as I discovered the time after that. Here's my best guess for the next attempt:

It seems that I never did it this way.

Magret or Maigret?

This dish is almost universally called magret de canard, but an interesting comment in “Connaître la cuisine du sud-ouest” was that the correct French word is maigret, not magret. The latter is Gascon, so the correct description is either “maigret de canard” (French) or “magret de guit” (Gascon).

Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: magret-de-canard.php,v 1.9 2015/11/06 00:25:27 grog Exp $