Duck magret with figs
Duck magret with figs

Duck magret with figs

Preparation 10 minutes
Cooking time 15 to 17 minutes
Servings 4


  • 2 duck breasts, about 400 g (13 oz) each
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 30 ml (2 tbsp) brown sugar
  • 15 ml (1 tbsp) sugar
  • 15 ml (1 tbsp) distilled vinegar
  • 300 ml (1 1/4 cups) veal stock
  • 30 ml (2 tbsp) Port
  • 120 ml (1/2 cup) dried figs, blanched for 2 minutes in boiling water and cut into pieces
  • 15 ml (1 tbsp) cornstarch
  • 15 ml (1 tbsp) water


  1. With the tip of a knife, cut diamond shapes into the duck skin without touching the meat. Season with salt and pepper.
  2. In a frying pan, heat the oil and butter over medium-high heat. 
  3. Sear the magrets, first on the skin side and then on the meat side, for 2 to 3 minutes on each side. Set aside.
  4. Preheat the oven to 190°C (375°F).
  5. In a saucepan, heat the sugar and vinegar over medium heat, without mixing, until the syrup turns amber.
  6. Add the veal stock, Port and figs. 
  7. Simmer for about 15 minutes.
  8. Dissolve the cornstarch in a bit of lukewarm water.
  9. Gradually whisk  the dissolved cornstarch into the sauce until it thickens and desired consistency is reached. 
  10. Season with salt and pepper.
  11. Keep the sauce warm.
  12. Coat the skin of each magret with 15 ml (1 tbsp) brown sugar.
  13. Rub the brown sugar into the cuts.
  14. Place in the oven, skin side up, for about 13 minutes for rare doneness.  
  15. Cover the magrets with aluminum foil and set aside for 5 minutes.
  16. Slice and top with sauce.
  17. Serve with mashed potatoes and a bunch of grilled asparagus. 
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