Magret, confit, foie gras: duck is a staple of French cuisine with endless preparation methods, ranging from classic dishes to sophisticated creations.
From delicacies like foie gras to classics like confit, duck has been savoured by the French for centuries – it’s even rumoured to have been a favourite of Marie Antoinette! Appreciated for its rich flavour and versatility, duck continues to be a mainstay of French gastronomy and can be found in a wide variety of dishes, each with their own history and preparation method. In this article, we explore the many ways duck can be enjoyed, including the best parts of the bird and how to prepare them!
Gésier, magret, confit: how duck ended up in cans
Believe it or not, most French people enjoy their duck from a can! In the 19th century, cooks discovered that conserving cooked duck in its own fat allowed them to preserve the meat for a long time without any risk of it losing its flavour. The most popular types of canned duck include gésier (gizzards), confit (legs), and magret (breast). To cook canned duck, all you have to do is empty the contents of the can into a hot frying-pan, allowing the fat to melt and the meat to heat through. Yes, it’s really that simple!
Foie gras: the star product!
Foie gras is undoubtedly one of the most famous and luxurious specialities of French cuisine. While the most common type of foie gras comes from a goose, duck foie gras offers its own unique set of gustative qualities. Duck foie gras is known for its rich, intense flavour and slightly firmer texture. It’s perfect for special occasion canapés but don’t limit this crowd-pleasing ingredient to cold appetisers: some chefs claim that duck foie gras is better for warm dishes, such as the famous Tournedos Rossini, as it melts a little more easily and has a fuller flavour.
Delicious duck: recipes to try!
Landes Bowl with smoked duck breast fillet
Duck is particularly popular in the southwestern region of France, hence why this dish is named after the Landes department in Nouvelle-Aquitaine. Utilising fresh magret (duck breast), this colourful bowl with quinoa, avocado, and cherry tomatoes keeps things light and fresh– perfect for those hot southern days!
Duck breast glazed with wild mushroom sauce
The trick to a good duck breast is to cook it over medium heat, giving the fat time to render, so the skin crisps up while the meat stays pink and tender. This recipe involves layering a thick glaze made with chopped mushrooms over duck breast to create a savoury protein with major impact.
Duck breast & goat cheese sandwich
Combining the flavours of southwest France, this simple sandwich is perfect for picnics! Duck breast is paired with Sainte Maure de Touraine goat cheese and a punchy mustard sauce, enveloped in a crispy traditional baguette, for a dish that feels gourmet, on the go!
Confit duck tacos with orange pico de gallo
If you’re a fan of fusion cuisine, let yourself be tempted by these bright and delicious tacos using confit duck (remember, confit uses the legs, a part of the duck that is particularly tender and juicy)! Simply shred the meat and layer it under a zingy tomato, onion, and orange pico de gallo for the flavours of duck à l’orange in a fresh and exciting new way!
Duck breast with soy sauce
This recipe combines duck with authentic asian flavours to create an easy stir-fry that tastes as good as it looks. Capsicum and onion are sautéed with sliced duck breast, then left to simmer until the duck has absorbed the deep, umami flavours of the soy sauce.
As you can see, duck is an ingredient that holds a cherished place in French cuisine, and French chefs have mastered the art of showcasing duck in a variety of exciting and delicious ways! Which of these recipes will you be trying?
