Magret de Canard with Plum Sauce

Magret de Canard with Plum Sauce

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1/4 cup fresh ginger, chopped
1 small onion, sliced thin
1 mild, long, green chilli (for babies), seeded and chopped
2 large garlic cloves, sliced
4 tsp salt
1 tbsp mustard seeds
1 cinnamon stick
2 cups cider vinegar
1 cup brown sugar
1 cup white sugar
1/2 cup lemon juice
1 lb bag of soft dried plums, stoned
1 lb fresh apricots, halved and stoned
1/4 cup balsamic vinegar
3/4 cup water
1 duck breast, fat side scored and seasoned with salt and pepper


Weeks ahead of time, make the plum sauce, or at least the day before.  Put together in a bowl the ginger, onion, chilli, garlic, salt, mustard seeds and cinnamon stick.  Set aside.

Put 1 cup of the cider vinegar, sugars and lemon juice in a sauce pan, bring to a boil, then simmer for 10 minutes.  Set aside

In another sauce pan, bring to a boil the plums, apricots, the remaining cider vinegar, the water and the balsamic vinegar.  Simmer for 15 minutes, then add the sugar mixture and the bowl of seasonings (ginger etc.), bring to a boil and simmer, stirring occasionally for 45 minutes.

Cool and store in jars.  Refrigerate.

Sear the duck breast in a hot skillet for 6 minutes fat side down, turn, lower the flame a bit and continue to cook for 9 minutes.  Remove the breast and allow it to cool for about 5 minutes before slicing.  Serve on a good slice of bread with roquette and plum sauce.