Fig and Spice Duck Magret

  • Preparation 10 MIN
    Cooking 20 MIN
  • Servings 4



  1. Preheat the oven to 75 °C (150 °F).
  2. With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts, fat side down, for about 10 minutes over low heat. Turn over and brown the other side.
  3. Season with salt and pepper.
  4. Place the meat in a baking dish and keep warm in the oven.
  5. In the same skillet, keeping only 30 ml (2 tablespoons) of fat, sauté the shallots. Add the figs, honey and spices. Caramelize for 1 minute. Deglaze with the vinegar.
  6. Add the wine and reduce by half. Add the demi-glace and broth. Adjust the seasoning.
  7. Slice the duck and drizzle with sauce. Serve with a seasonal vegetables such as celeriac purée and steamed spinach.


The magret is the breast of a duck that was stuffed for foie gras. A single large breast can easily yield two servings. The duck breast comes from the Peking duck. It is much smaller, requiring one breast per serving.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.