Salade de Magret

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Anyone visiting the markets and smallholdings of south-west France will have noticed the quantities of duck breeders selling smoked magrets de canard, dark, delicious, smoked breasts of duck sheathed in marbled fat. Bernard Mounet (wholeheartedly acknowledged as the ‘Roi du Canard’ throughout the region) gave us this ultra-simple recipe for a duck breast salad when we visited his farm. Serve it with floe, he advises, and good company. I see no reason to disagree.


  • 1 curly lettuce, washed
  • 100 g watercress
  • 3 tbsp wine vinegar
  • 1 tbsp Dijon mustard
  • 6 tbsp olive oil
  • 1 tbsp walnut oil
  • 2 smoked duck breasts
  • sea salt
  • freshly ground black pepper
  • 100 g walnuts, chopped
  • a bunch of chervil, leaves finely chopped


    Put the lettuce and watercress leaves into a large bowl. In a separate bowl, whisk together the vinegar and mustard, then slowly drizzle in the oils, continuously whisking. Slice the duck breasts as thinly as possible with a sharp knife. Add to the salad with the dressing, toss well, season and scatter over the walnuts and chervil. Serve at once with fresh bread.