Magret de Canard aux Cerises

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of well-salted water to the boil. Peel and dice the celeriac and potato if not already prepared. Pat the duck breasts thoroughly dry, then score the skin in a 1 cm crosshatch pattern without cutting into the flesh. Season both sides with salt and pepper, and leave them at room temperature while you start the mash; taking off the chill helps them cook more evenly.

   450 g celeriac, peeled and diced 2 cm120 g potato, peeled and diced 2 cm2 pieces (about 180 g each) duck breasts, skin on4 g fine sea salt2 g freshly ground black pepper
2. 2

   Add the celeriac and potato to the boiling water and cook for 16-18 minutes until completely tender; a knife should slide in easily with no resistance. Drain very well, then return to the warm pan for 1 minute over low heat to steam off excess moisture so the purée stays silky rather than watery.

   450 g celeriac, peeled and diced 2 cm120 g potato, peeled and diced 2 cm
3. 3

   While the vegetables cook, melt the butter in a small saucepan over medium heat. Add the minced shallot and cook gently for 2 minutes until translucent but not browned. Add the cherries, red wine, vinegar, brown sugar, chicken stock, and thyme sprig. Bring to a brisk simmer and reduce for 12-15 minutes, stirring occasionally, until lightly syrupy and concentrated. Remove the thyme sprig. For a more refined sauce, lightly crush a few cherries with the back of a spoon while reducing.

   15 g unsalted butter40 g shallot, finely minced200 g fresh or frozen pitted cherries150 ml dry red wine10 ml red wine vinegar8 g light brown sugar120 ml chicken stock1 sprig fresh thyme
4. 4

   Mash or pass the drained celeriac and potato through a ricer. Fold in the cream, butter, salt, and pepper until smooth and glossy. Taste and adjust seasoning, then cover and keep warm over very low heat or in a warm spot. Avoid aggressive whisking, which can make the potato gluey.

   450 g celeriac, peeled and diced 2 cm120 g potato, peeled and diced 2 cm60 ml double cream25 g unsalted butter4 g fine sea salt1 g freshly ground white or black pepper
5. 5

   Place the duck breasts skin-side down in a cold heavy frying pan. Add the 2 thyme sprigs to the pan and set over medium heat. Starting in a cold pan allows the fat to render gradually. Cook for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is deep golden and crisp and most of the fat has rendered. Turn and cook flesh-side for 2-3 minutes for medium-rare, or a little longer if preferred.

   2 pieces (about 180 g each) duck breasts, skin on2 sprigs fresh thyme
6. 6

   Transfer the duck to a warm plate or rack, skin-side up, and rest for 5 minutes. Resting keeps the juices in the meat and preserves the crisp skin. If needed, return the cherry sauce to the heat for 1-2 minutes to reach a spoon-coating consistency.

   2 pieces (about 180 g each) duck breasts, skin on
7. 7

   Spoon the celeriac mash onto warmed plates. Slice the duck breasts across the grain and arrange over or beside the purée. Nap with the cherry-red wine reduction and serve immediately while the skin is still crisp and the sauce glossy.

   2 pieces (about 180 g each) duck breasts, skin on200 g fresh or frozen pitted cherries150 ml dry red wine40 g shallot, finely minced15 g unsalted butter10 ml red wine vinegar8 g light brown sugar120 ml chicken stock450 g celeriac, peeled and diced 2 cm120 g potato, peeled and diced 2 cm60 ml double cream25 g unsalted butter

Origin & History

Duck with fruit sauces is a classic pairing in French cuisine, where the richness of the meat is balanced by acidity and sweetness. Cherry-based sauces are particularly associated with refined bistro and restaurant cooking, often built on wine reductions. Celeriac purée reflects the French love of root-vegetable accompaniments that bring elegance and earthiness to roasted or pan-seared meats.