French Market Recipe 2025 22 Magret de canard a la sauce de Cassis Duck breast with Cassis sauce

French Market Recipe 2025 22
Magret de canard a la sauce de Cassis
Duck breast with Cassis sauce

Ingredients for 4

• 4 duck breasts
• 60gr butter
• 5ml Balsamic vinegar
• 125ml Crème de Cassis
• Fleur de Sel de Guerande
• Black pepper freshly ground

Directions: 

1. Pat the duck breasts dry
2. Lightly score the duck skin on top of the fat
3. Rub a little salt into the scored skin
4. Place the duck, skin side down, in a heavy based pan on the cold element on top of the stove
5. Turn the element on to medium heat and cook the duck for 8 minutes without moving it (or longer if breast is thick) until fat has melted and skin golden brown and crisp.
6. Turn duck over and cook for 4 to 7 minutes, depending on if you like the meat rare or medium cooked
7. Cut the butter into small cubes
8. Heat the cassis and vinegar in a pan until it reduces to a third of the volume
9. Remove from heat then stir in each cube of butter separately into the cassis sauce, until butter has blended into the sauce, then add the next cube, continue until all butter has stirred into the sauce.
10. Slice the duck breasts and grate some freshly ground black pepper over them
11. Pour the sauce over the duck and serve straight away.

Serve with mashed potatoes and a glass of Comte de Thun La Maze 2012 Merlot available from the French Market or order online at www.frenchmarket.co.za.

Bon Appétit