Join Our Community
Join our community - Learn more about French property and travel, receive our monthly newsletter, hear about our upcoming events and be updated on new French properties.

E-mail Address:

First Name         Surname:

Site Development
We are always adding to this site to make it a comprehensive guide to all things French.

- Recent Updates
- E-mail Us with Suggestions

Magret De Canard


  • Two duck breasts with the skin on
  • salt, pepper
  • 2 tbs soy sauce or balsamic vinegar
  • 2 tbs honey
  • zest and juice of 2 oranges


  • Cut the fat in one direction and then the other to make diamond shapes.
  • Place in an oven dish skin side up, rub with salt and pepper.
  • Drizzle with the sauce/vinegar and honey.
  • Grate the orange rind and pour the orange juice over.
  • Place in hot 200 deg oven for 20 minutes or until the skin is crisp (meat should remain pink).
  • Cut into slices to serve.

Alternatively, you can cook on a skillet skin side down for five minutes then:
- same on the other side; cook sauce (could have been a marinade first) in the pan after draining fat; or
- put it in the oven skin side up for 10 min with sauce or make sauce in the drained of fat skillet instead. 

About Us
About Us

Rent Our House
Rent Our Properties

Property Purchasing Information
Property Purchasing Information

Online Shop

Platine Members


French Australia Directory | Peter Mayle Book Reviews
French Property Rental | French Property for Sale
Invoice Finance | Debtor Finance
Privacy Policy | Disclaimer