Magrets de Canard, Sauce aux Cèpes

Duck breasts with cep sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 2 large boned duck breasts
  • salt and freshly ground pepper
  • 50 g/2 oz


Make several incisions in the duck skin and rub in some seasoning. Heat the duck fat in a frying pan over low heat, put in the duck breasts, skin-side down, and cook for 8 minutes. Turn them over and cook for 6 minutes on the other side. Transfer the duck to a serving dish and keep warm.

Pour off most of the fat from the pan, put in the shallots and cook gently