Free Shipping on orders 50+ | Free returns | Over 5,000 ⭐️⭐️⭐️⭐️⭐️ reviews!


Merisier Ice Tea recette

Birch Syrup Magret Duck Magret

Birch Syrup Magret Duck Magret

Duck magret has been a staple of the culinary world ever since 1959 when a revolution was started whilst preparing it for a confit. This change was born from momentary necessity when a two-star Michelin chef was faced with the need for a dish—all that was at hand was a raw magret and the need for a quick turnaround time. 
Searing the magret as one would a steak turned into an instant classic. The result? A succulent steak experience crafted from the breast of the duck that yields every ounce the satisfaction of traditional beef.


  • 1 duck magret
  • About 5ml of Escuminac Limited Edition birch syrup (to season)
  • 2 tablespoons of french shallots
  • 15ml of olive oil
  • 30ml of cider vinegar
  • 15ml of Escuminac Limited Edition birch syrup
  • 1 sliced apple
  • 180ml of beef bouillon
  • 1 tablespoon of cornstarch
  • Salt and pepper to taste


  1. Preheat the oven up to 180°C (350°F).
  2. Make diagonal incisions on the magret’s fat without touching the flesh.
  3. In a pan, cook over medium-high heat the duck magret, fat side first for about 6-7 minutes, and remove fat as it melts.
  4. Put the duck’s fat aside.
  5. Pursue with the cooking of the flesh side for about 4 minutes.
  6. Brush the magret’ fat with birch syrup and cook in oven, fat side up, for about 10 to 15 minutes to obtain a medium rare result. Keep the magret duck off the heat for about 10 minutes.
  7. DRESSING: Sweat the shallots in olive oil over medium heat and cover.
  8. DRESSING: Deglaze with the cider vinegar.
  9. DRESSING: Add the birch syrup and the apples.
  10. DRESSING: Slightly caramelize.
  11. DRESSING: Add the beef bouillon.
  12. DRESSING: Thicken with the cornstarch diluted in a bit of cold water.
  13. Slice the duck magret and serve with a drizzle of sauce.
Birch Syrup Magret Duck Magret