{"id":167,"date":"2026-07-19T18:32:48","date_gmt":"2026-07-19T18:32:48","guid":{"rendered":"https:\/\/recettesdor.com\/?p=167"},"modified":"2026-07-19T18:32:49","modified_gmt":"2026-07-19T18:32:49","slug":"recette-magret-de-canard","status":"publish","type":"post","link":"https:\/\/recettesdor.com\/?p=167","title":{"rendered":"Recette Magret de Canard"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"771\" src=\"https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2-1024x771.png\" alt=\"\" class=\"wp-image-168\" srcset=\"https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2-1024x771.png 1024w, https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2-300x226.png 300w, https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2-768x578.png 768w, https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2-750x565.png 750w, https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2-500x375.png 500w, https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_2.png 1232w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Le Magret de Canard est l&rsquo;un des plats embl\u00e9matiques de la gastronomie fran\u00e7aise. Originaire du Sud-Ouest, il s\u00e9duit par sa viande tendre, sa peau croustillante et sa saveur riche. Facile \u00e0 pr\u00e9parer, il se marie parfaitement avec une sauce au miel, aux fruits rouges ou simplement accompagn\u00e9 de pommes de terre saut\u00e9es et de l\u00e9gumes de saison. Une recette id\u00e9ale pour un repas \u00e9l\u00e9gant et gourmand.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 magrets de canard (environ 350 g chacun)<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir<\/li>\n\n\n\n<li>2 gousses d&rsquo;ail<\/li>\n\n\n\n<li>2 branches de thym frais<\/li>\n\n\n\n<li>20 g de beurre (facultatif)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pour la sauce (facultatif) :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cuill\u00e8res \u00e0 soupe de miel<\/li>\n\n\n\n<li>2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique<\/li>\n\n\n\n<li>100 ml de fond de volaille<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e9tape par \u00e9tape<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sortez les magrets du r\u00e9frig\u00e9rateur 30 minutes avant la cuisson.<\/li>\n\n\n\n<li>Quadrillez la peau avec un couteau sans entailler la viande.<\/li>\n\n\n\n<li>Salez et poivrez les deux c\u00f4t\u00e9s.<\/li>\n\n\n\n<li>D\u00e9posez les magrets c\u00f4t\u00e9 peau dans une po\u00eale froide.<\/li>\n\n\n\n<li>Faites cuire \u00e0 feu moyen pendant 8 \u00e0 10 minutes afin de faire fondre la graisse et obtenir une peau bien dor\u00e9e.<\/li>\n\n\n\n<li>Retirez l&rsquo;exc\u00e8s de graisse si n\u00e9cessaire.<\/li>\n\n\n\n<li>Retournez les magrets et poursuivez la cuisson 4 \u00e0 6 minutes selon la cuisson d\u00e9sir\u00e9e.<\/li>\n\n\n\n<li>Ajoutez le beurre, l&rsquo;ail \u00e9cras\u00e9 et le thym en fin de cuisson puis arrosez la viande.<\/li>\n\n\n\n<li>Laissez reposer les magrets sous une feuille d&rsquo;aluminium pendant 5 \u00e0 10 minutes.<\/li>\n\n\n\n<li>Pour la sauce, m\u00e9langez le miel, le vinaigre balsamique et le fond de volaille dans la po\u00eale, puis laissez r\u00e9duire quelques minutes.<\/li>\n\n\n\n<li>Tranchez les magrets et servez avec la sauce.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Conseils pour r\u00e9ussir cette recette<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Commencez toujours la cuisson dans une po\u00eale froide pour bien faire fondre la graisse.<\/li>\n\n\n\n<li>Ne percez jamais la viande pendant la cuisson.<\/li>\n\n\n\n<li>Laissez reposer le magret avant de le d\u00e9couper afin de conserver tout son jus.<\/li>\n\n\n\n<li>Utilisez la graisse de canard r\u00e9cup\u00e9r\u00e9e pour cuire des pommes de terre.<\/li>\n\n\n\n<li>Pour une cuisson ros\u00e9e, la temp\u00e9rature \u00e0 c\u0153ur doit \u00eatre d&rsquo;environ 55 \u00e0 57\u00b0C.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Questions fr\u00e9quentes (FAQ)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Comment obtenir une peau bien croustillante ?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quadrillez la peau et commencez toujours la cuisson c\u00f4t\u00e9 peau dans une po\u00eale froide.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Peut-on cuire le magret au four ?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oui, apr\u00e8s avoir saisi la peau \u00e0 la po\u00eale, terminez la cuisson quelques minutes au four \u00e0 180\u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Comment conserver le magret ?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il se conserve jusqu&rsquo;\u00e0 2 jours au r\u00e9frig\u00e9rateur dans un r\u00e9cipient herm\u00e9tique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Peut-on congeler le magret ?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oui, de pr\u00e9f\u00e9rence cru ou une fois refroidi apr\u00e8s cuisson.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Quels accompagnements choisir ?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les pommes de terre sarladaises, les haricots verts, une pur\u00e9e maison ou des l\u00e9gumes r\u00f4tis sont parfaits.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83c\udf7d\ufe0f Portions :<\/strong> 2 personnes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u23f1\ufe0f Temps de pr\u00e9paration :<\/strong> 10 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83d\udd25 Temps de cuisson :<\/strong> 15 \u00e0 18 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u23f3 Temps de repos :<\/strong> 5 \u00e0 10 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\udd44 Calories :<\/strong> Environ 520 kcal par portion<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83d\udcc2 Cat\u00e9gorie :<\/strong> Plat principal \u2013 Cuisine fran\u00e7aise \u2013 Viande \u2013 Gastronomie du Sud-Ouest<\/p>\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card is-style-default header-content-align-left block-alignment-left wp-block-wpzoom-recipe-card-block-recipe-card wp-block-wpzoom-recipe-card-block-recipe-card\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"530\" src=\"https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/recipe-6a5d176adf6ef-800x530.png\" class=\"wpzoom-recipe-card-image\" alt=\"Magret de Canard\" id=\"170\" \/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Imprimer les instructions\u2026\" style=\"background-color: #222222;\" data-servings-size=\"2\" data-recipe-id=\"167\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Imprimer<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">Magret de Canard<\/h2><span class=\"recipe-card-author\">Recette de azdin sanoussi<\/span><span class=\"recipe-card-course\">Plat\u00a0: <mark>main<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine\u00a0: <mark>French<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficult\u00e9\u00a0: <mark>medium<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #6d767f;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">2<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #6d767f;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">10<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #6d767f;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-3\"><span class=\"detail-item-icon foodicons foodicons-fire-flames\" style=\"color: #6d767f;\"><\/span><span class=\"detail-item-label\">Calories<\/span><p class=\"detail-item-value\">500<\/p><span class=\"detail-item-unit\">kcal<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingr\u00e9dients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-0-178448579171418426\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 breasts duck breasts<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1-178448579171418427\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">5 g salt<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-2-178448579171418428\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 g black pepper<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Instructions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-0-178448579172418429\" class=\"direction-step\">Score the skin of the duck breasts without cutting into the meat.<\/li><li id=\"wpzoom-rcb-direction-step-1-178448579172418430\" class=\"direction-step\">Season both sides of the duck with salt and black pepper.<\/li><li id=\"wpzoom-rcb-direction-step-2-178448579172418431\" class=\"direction-step\">Place the duck breasts skin-side down in a cold skillet.<\/li><li id=\"wpzoom-rcb-direction-step-3-178448579172418432\" class=\"direction-step\">Turn the heat to medium and cook until the skin is crispy, about 8 minutes.<\/li><li id=\"wpzoom-rcb-direction-step-4-178448579172418433\" class=\"direction-step\">Flip the duck breasts and cook for another 5 minutes until medium-rare.<\/li><li id=\"wpzoom-rcb-direction-step-5-178448579172418434\" class=\"direction-step\">Remove from the pan, let the duck rest for 5 minutes before slicing.<\/li><li id=\"wpzoom-rcb-direction-step-6-178448579172418435\" class=\"direction-step\">Serve with sauce of choice, like a red wine reduction.<\/li><\/ul><\/div><script 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until the skin is crispy, about 8 minutes.\",\"text\":\"Turn the heat to medium and cook until the skin is crispy, about 8 minutes.\",\"url\":\"https:\\\/\\\/recettesdor.com\\\/?p=167#wpzoom-rcb-direction-step-3-178448579172418432\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Flip the duck breasts and cook for another 5 minutes until medium-rare.\",\"text\":\"Flip the duck breasts and cook for another 5 minutes until medium-rare.\",\"url\":\"https:\\\/\\\/recettesdor.com\\\/?p=167#wpzoom-rcb-direction-step-4-178448579172418433\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Remove from the pan, let the duck rest for 5 minutes before slicing.\",\"text\":\"Remove from the pan, let the duck rest for 5 minutes before slicing.\",\"url\":\"https:\\\/\\\/recettesdor.com\\\/?p=167#wpzoom-rcb-direction-step-5-178448579172418434\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Serve with sauce of choice, like a red wine reduction.\",\"text\":\"Serve with sauce of choice, like 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Originaire du Sud-Ouest, il s\u00e9duit par sa viande tendre, sa peau croustillante et sa saveur riche. Facile \u00e0 pr\u00e9parer, il se marie parfaitement avec une sauce au miel, aux fruits rouges ou simplement accompagn\u00e9 de pommes de terre saut\u00e9es et de l\u00e9gumes\u2026<\/p>\n","protected":false},"author":1,"featured_media":169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-167","post","type-post","status-publish","format-standard","has-post-thumbnail","category-uncategorized","entry","one-fourth"],"featured_image_src":"https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_1-600x400.png","featured_image_src_square":"https:\/\/recettesdor.com\/wp-content\/uploads\/2026\/07\/imago1_httpss.mj_.runRjjODxeZnxI_recette_Magret_de_Canard_-ar_267a828e-f0da-41a4-8a4c-dc4baa88e6d0_1-600x600.png","author_info":{"display_name":"azdin sanoussi","author_link":"https:\/\/recettesdor.com\/?author=1"},"_links":{"self":[{"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/posts\/167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesdor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=167"}],"version-history":[{"count":1,"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/posts\/167\/revisions"}],"predecessor-version":[{"id":172,"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/posts\/167\/revisions\/172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesdor.com\/index.php?rest_route=\/wp\/v2\/media\/169"}],"wp:attachment":[{"href":"https:\/\/recettesdor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesdor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesdor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}