Jul 13 2026
Restaurants›Cadet›Magret De Canard Recipe

Magret De Canard Recipe

Inspired by Cadet
Time40m
Serves2

carotte, nectarine, chou kale, moutarde, cipollini

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Ingredients

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Duck Preparation

Vegetable Medley

Sauce

Method

Duck Preparation

  1. 1

    Score the Duck Breast

    Carefully score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

  2. 2

    Cook the Duck

    Place the duck breast skin-side down in a cold skillet and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from heat and let rest.

Vegetable Medley

  1. 3

    Prepare the Vegetables

    Peel and slice the carrots into thin rounds. Pit and slice the nectarines. Chop the kale, removing the tough stems. Peel and halve the cipollini onions.

  2. 4

    Cook the Vegetables

    In a large pan, heat olive oil over medium heat. Add the cipollini onions and cook until caramelized, about 5 minutes. Add the carrots and cook for another 3 minutes, followed by the kale and nectarines. Sauté until the kale wilts and the nectarines are tender, about 3 minutes.

Sauce

  1. 5

    Make the Sauce

    In a small bowl, whisk together the Dijon mustard, honey, olive oil, and balsamic vinegar until smooth.

Assembly

  1. 6

    Plate the Dish

    Slice the duck breast and arrange it on a plate with the sautéed vegetables. Drizzle the mustard sauce over the top and serve warm.

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