Magret de Canard aux Baies de Cassis

Duck breast with blackcurrants

Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

The nouvelle cuisine custom of serving duck breast (magret) on its own rather like a steak has proved so popular that boned breasts are now routinely available in French supermarkets. Magrets are easy to prepare at home from a whole duck but then the legs are left. Try using them in Ragoût de Cuisses de Canard aux Navets (Stew of duck legs with turnips).