Duck magret with carrot puree - ©Gourmet Friday

Duck magret

The story goes that in 1959 at the Hôtel de France in Auch, chef André Daguin prepared duck magret as a steak for the first time. The dish is becoming extremely popular. Duck magret goes well with citrus (especially with orange), caramelized onions, blueberry jam, etc. Good garnish are glazed carrots, asparagus and potatoes. Let your imagination run wild, try to prepare it yourself.

Ingredients for 2 servings duck magret:

  • 2 pcs. duck fillet with skin
  • sprig of thyme
  • salt
  • black pepper


Dry the duck fillet well. Make square cuts on the skin without reaching the meat. Season well on both sides with salt and pepper.

Put the fillet in a cold pan with the skin down and cook on medium heat – 15 minutes. The goal is to melt the fat and get a nice crust. Put the fat in a bowl and use it to flavor potatoes, for example.

It is time to bake the meat in the oven, which we have preheated to 200oC. Bake for 7-8 minutes. Remove and let rest before slicing and serving.

I serve it with carrot puree and a mix of fresh salads and oranges, flavored with balsamic vinegar, honey and olive oil.

For the carrot puree:

Prepare carrot puree by boiling 2 large carrots, finely chopped, in equal parts fresh milk and water, enough to cover the carrots. Drain completely, the cooked carrots and place on the kitchen scale. Add 10% butter and 10% cow milk by carrots weight. Puree the mixture. Season with salt.

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