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Cabarrus Magazine

Breaking Bread: Magret de canard a la plancha

Jul 01, 2018 08:30AM ● By Jason Huddle

Breaking Bread: Magret de canard a la plancha

One of the most classic of French grills is duck a la plancha. It is surprising that very few French restaurants around the U.S. offer such a delicacy, though, as you will see, it is very easy to prepare.


2 duck breasts (with fat on one side)

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons honey

2 tablespoons balsamic glaze



Make incisions on the fatty side of the duck breasts without touching the meat; make sure you have a sharp knife. Add salt to your duck breasts and put them on the grill without any butter or oil: cook on medium fire for 3 minutes. Turn over the breasts and let them cook for another 3 minutes. Slice the breasts, then add honey and balsamic glaze. Let the slices cook for another 3 minutes or until they are golden brown. Plate them over a nice French potato salad or rice pilaf, and bon appetit!

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