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Le Chaudron recipe
Magret canard papillote miel
Duck breast in parchment with honey and squash
⏱ 25 minServes 2Medium390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1duck breast
1 tbsphoney
1 tbspbalsamic vinegar
1 tspfive-spice powder
200 g (7 oz)red kuri squash, diced
1 sprigthyme
1 pinchsalt and pepper
- 1 duck breast
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp five-spice powder
- 200 g (7 oz) red kuri squash, diced
- 1 sprig thyme
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut a large sheet of parchment paper.
- Score the duck skin in a 1 cm (½ in) crosshatch without cutting into the meat.
- Heat a dry skillet over medium heat and sear the duck skin side down for 3 minutes to render the fat.
- Pour off the fat (keep it for roasting potatoes another day).
- Cut the squash into 2 cm (¾ in) cubes; no need to peel if the skin is thin.
- Mix the honey, balsamic vinegar and five-spice to make a glaze.
- Make a bed of squash on the parchment, lay the duck on top skin side up and brush with the glaze.
- Seal and bake for 15 minutes for pink duck. Slice on the diagonal and serve with the squash.
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