Exclusive Recipe: Étoile’s Magret de Canard à l’Orange

An exclusive look at Étoile Cuisine et Bar’s recipe for Roasted duck breast, glazed daikon with orange spiced gastrique.

Magret de Canard à l’Orange


  • 4 duck breasts, 8 ounces each
  • 3 ounces sugar
  • 2 ounces red vinegar
  • 2 ounces orange juice
  • 2 cups chicken stock
  • 2 star anise
  • 1 tablespoon coriander seed
  • 1 tablespoon Szechuan pepper

Season the duck breasts on both sides with salt and pepper. Heat a skillet on medium heat, add the duck breasts to the pan skin down, cooking about three minutes. Transfer the pan to a convection oven at 450 degrees for five minutes. Remove the duck breasts out of the pan and let them rest.

Put the sugar in a sauce pan with a little water and cook until a golden brown caramel. De-glaze with vinegar and orange juice; add the spices and chicken stock; reduce for five minutes then strain over a chinois. Add salt and pepper to taste. Slice the duck breast, pour sauce over duck and serve with turnips, Brussels sprouts, and mushrooms. Bon appetit!

Subscribe to our Food & Wine e-newsletter for more exclusive recipes.

We respect your privacy.
Tags from the story
Written By
More from primeliving

Entertain Gatsby Style

Draw inspiration for your next holiday event from the extravagant parties that...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *