Pan-Sautéed Moulard Duck Breasts (Master Recipe) with Shallot Vinaigrette

Magret de Canard Moulard Poêlé Dans Sa Peau, Vinaigrette àl’Échalote

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By Paula Wolfert

Published 1987

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This classic duck breast dish of Gascony, called lou magret in Gascon, is sautéed and served rosy pink. After the breast is cooked, it is thinly sliced on the diagonal—much in the manner of a London broil; slices cut this way are much more tender. Many Gascons prefer theirs without any sauce. They twist a pepper mill over the slices, devouring them along with a pile of frites with the same gusto and delight as we devour a good steak. I enjoy it with a drizzle of a shallot vina