Duck Magret with a Blackberry and Five Spice Sauce
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Author:
Drogo
Few dishes combine richness and refinement quite like duck magret with a blackberry and five spice sauce. The deep, savoury flavour of magret duck pairs beautifully with the sweet and tangy notes of the blackberry reduction, while the hint of Chinese five spice adds warmth and complexity. This elegant dish feels luxurious but is easy to prepare at home — perfect for a special dinner or a restaurant-quality meal made from your own kitchen.
Ingredients
- 100ml red wine
-
100ml chicken stock
-
1 duck Magret breast
- 150g blackberries
- 1 tablespoon honey
- 1 teaspoon five spice
- 1/2 banana shallot, finely chopped
Directions
Prepare the duck: Score the fat of the duck breast in a criss-cross pattern, taking care not to cut through to the meat. Season with salt and pepper, then place skin-side down in a cold frying pan.
Render the fat: Turn the heat to medium and cook for about 20 minutes, draining off excess fat as it renders. (Save this fat for the best roast potatoes you’ll ever make.)
Make the blackberry base: Combine the blackberries, honey, and five spice in a saucepan and simmer gently for about five minutes, lightly crushing the berries to release their juices.
Finish cooking the duck: Once most of the fat has rendered and the skin is crisp, flip the duck and cook for one minute on the other side. Remove from heat and let it rest in the pan for 15 minutes.
Create the sauce: In a small pan, heat one tablespoon of the reserved duck fat. Add the shallots and sauté until soft. Pour in the red wine and chicken stock, and simmer over high heat for about five minutes, or until reduced and syrupy.
Combine and serve: Stir in the blackberry mixture and any resting juices from the duck. Slice the duck breast and serve drizzled with the rich, glossy sauce.
Recipe Note
Why Duck Magret Works So Well with Blackberry and Five Spice
Duck magret, or the breast of a Moulard or Barbary duck, is known for its large size and intense, beef-like flavour. Its generous layer of fat renders during cooking, creating a golden, crisp skin while keeping the meat tender and juicy. Paired with a blackberry and five spice sauce, the result is a perfect balance of rich, meaty depth and fruity acidity. The sauce brings together red wine, honey, and warming spice to complement the duck’s natural sweetness. Serve this duck magret recipe with creamy mashed potatoes, roasted vegetables, or seasonal greens for an effortlessly elegant plate.
Serving Suggestions
This magret duck recipe pairs beautifully with buttery mashed potatoes or a silky parsnip purée. For a lighter option, serve with roasted beetroot and a fresh green salad. A bold red wine like Pinot Noir or a fruity Shiraz complements the richness of the duck and the sweetness of the sauce perfectly.
For presentation, fan the sliced duck over a pool of sauce and garnish with a few fresh blackberries or a sprig of thyme.
Chef’s Tips
Start cold: Placing the duck in a cold pan helps render the fat slowly and evenly for crisp skin.
Rest the duck: Always let the duck rest before slicing to keep the meat juicy.
Reuse duck fat: Reserve leftover duck fat for roasting potatoes or vegetables — it adds amazing flavour.
Balance the sauce: Taste and adjust sweetness or acidity to your preference by adding a touch more honey or vinegar if needed.
Duck Magret Recipe FAQs
What is duck magret?
Duck magret refers to the breast of a fattened Moulard duck. It is larger and more flavourful than a wild duck breast, with a texture similar to steak.
How do you cook magret duck breast?
Start the duck skin-side down in a cold pan to render the fat slowly, then sear briefly on the flesh side. Let it rest before slicing and serving.
Can I substitute the blackberries?
Yes. Blueberries, cherries, or even plums work beautifully in place of blackberries for a similar sweet-tart balance.
What wine pairs best with duck magret?
A medium-bodied red such as Pinot Noir, Merlot, or Côtes du Rhône complements the rich duck and fruity sauce.
Discover More Fine Food Specialist Recipes
If you enjoyed this duck magret with a blackberry and five spice sauce recipe, explore more culinary inspiration from Drogo’s Kitchen. You can also browse our duck collection for premium cuts or explore what’s new in our New In section. To make shopping easy, learn more about our services on the Delivery Information page, or visit the Larder & Greengrocer for wholesome ingredients, seasonal produce, and chef-inspired recipes. For even more ideas, follow us on Instagram and YouTube for exclusive recipe videos and cooking tips from Drogo’s Kitchen.
Enjoy This Duck Magret Recipe at Home
This duck magret with a blackberry and five spice sauce recipe brings together sweet, savoury, and aromatic flavours for a dish that feels indulgent yet refined. The combination of crispy duck skin, tender meat, and glossy fruit sauce makes it a restaurant-quality meal that’s surprisingly easy to make at home. Try this recipe for your next dinner occasion and enjoy a taste of gourmet cooking with the finest ingredients from Fine Food Specialist. Shop our range of premium duck, fresh fruit, and gourmet pantry items at Fine Food Specialist to recreate this delicious Drogo’s Kitchen recipe in your own kitchen.
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