Steak from the breast of fattened duck (Lou magret) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

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Accompaniments: Garlic and walnut sauce (L'aillade Toulousaine)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on October 26, 2025

    This was very successful, and taught us a lot about cooking duck breasts. Firstly, the marinating (we used about 1/2 tbsp salt rubbed into the skin, and it wasn’t too much) with herbs and brandy. Secondly, the slow rendering of the skin fat to get the glorious crispness. We used normal duck breasts, around 275g each, cooked 10 mins skin-side-down, increasing the heat slightly from minimum halfway through, followed by 5.5 mins on high, smoky heat. This resulted in juicy pink meat, perfect skin. We would prefer more like 4.5 mins to have a rarer cook, but in no way was this overdone.

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