magret 

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3 Wine-Country Dinners

3 Wine-Country Dinners

Take a culinary tour through some of the most famous wine producing countries and regions in the world. Wine serves as a thread that weaves through a meal, enhancing your dining experience.

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Cooking with Ventrèche

Cooking with Ventrèche

Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for adding this lightly-cured pork belly into your repertoire.

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Magret Duck Breast à la D'Artagnan

Magret Duck Breast à la D'Artagnan

by Ariane Daguin

Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. This simple recipe should be a part of every home cook's repertoire.

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Duck Breast with Herb Butter

Duck Breast with Herb Butter

by Sara Moulton

Chef Sara Moulton's versatile Herb Butter is a wonderful finish not only for seared magret, it's also delicious rubbed under the skin of a bird before roasting and the perfect addition to mushrooms en papillote.

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Smoked Duck Banh Mi Sandwiches

Smoked Duck Banh Mi Sandwiches

by D'Artagnan

There’s a reason Vietnamese sandwiches have gained popularity & foodie cred over the last few years - they’ve got layer upon layer of interesting tastes and textures, all nestled into a neat little package. Here’s a version using our smoked magret with creamy, Basque-style mousse and crispy, quick-pickled veggies. It hits all of the marks when it comes to a satisfying nosh.

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Duck Breasts with Cherries

Duck Breasts with Cherries

by Ann Willan

Anne Willan knows that duck loves fruit, especially cherries. Here she plays up the sweet-tart cherry flavor with fruity red wine, raspberry jelly and a splash of red wine vinegar in a pan sauce for duck breasts.

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Squash Bisque with Smoked Duck

Squash Bisque with Smoked Duck

by D'Artagnan

This autumnal soup is an aromatic mix of carrots, celery, butternut squash and sweet potato. Tasty on its own, but when crowned with smoked duck breast and pumpkin seed oil, it's totally sublime.

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