Magret of duck


Magret of duck

To enjoy with CRUZ Vintage

  • picto-personnes
    4 pers.
  • picto-temps
    60 mins.
  • picto-moyen
  1. Trim the fatty parts off the duck breasts and finely score the skin.
  2. Season the meat side with salt, pepper and herbs.
  3. Brown the breasts in the frying pan on a low heat, first skin-side down to melt the fat and then meat-side down, until cooked through.
  4. Serve with rösti and sautéed sliced mushrooms.


  1. Boil the potatoes whole with their skins on. Make sure they remain slightly uncooked.
  2. Peel the potatoes and grate them coarsely.
  3. Sauté the onion and smoked bacon in the olive oil.
  4. Add all the grated potato, make patties and then fry them in a frying pan with a little oil.
  • 2 large duck breasts
  • A variety of mushrooms (boletus, black trumpet, chanterelle, brown, Panicaut oyster)
  • Aromatic herbs
  • Salt & pepper
  • 500 g potatoes
  • 50 ml olive oil
  • 50 g chopped onions
  • 50 g smoked bacon