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Cabarrus Magazine

Breaking Bread: Magret de canard a l’orange

Apr 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Magret de canard a l’orange


1 duck breast prepped into 2 filets

2 Tbsp. sugar

4 Tbsp. beef stock

1/2 Tbsp. honey

2 Tbsp. shallots, chopped

6 sprigs fresh thyme

3 orange slices

Juice from one-half orange

1/2 Tbsp. dijon mustard

2 oz. orange brandy

4 Tbsp. red wine vinegar

1 Tbsp. orange zest

Salt & pepper

Thyme, rosemary, garlic



Spread a generous amount of pepper and salt on both sides of each duck filet. Season with thyme, rosemary and minced garlic. Cook the filets in a large pan on medium heat for 3 to 4 minutes on each side. Remove the filets and pour out the grease, leaving a small amount to cover the bottom of the pan. The grease that remains in the pan will add flavor to the sucree sale sauce (see below).


Sucree sale sauce (salted and sweet sauce)

In the same pan, cook the sugar and honey until they caramelize; add the red wine– vinegar and mustard. Cover the pan until the ingredients thicken. Add the orange juice and brandy, and reduce heat to low until it becomes a syrup. Add the beef stock and orange zest. Dip the filets in the sauce for 30 seconds on each side. Place on a plate, garnish with orange slices and serve. Bon appetite!

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