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Magret de Canard Bordelaise picture

Magret de Canard Bordelaise

A traditional duck breast in red wine sauce from Michelin Master Michel Roux Jr.

Serves 4
Cooks in Approx 3 hours
Difficulty Medium
Michel RouxMain


2 large duck breasts
400g shallots
2 bottles of red wine
2 litres of veal stock
1 bouquet garni
flat leaf parsley
2 pieces of bone marrow, soaked in cold water for 2 hours
100g butter, cubed


1. Trim most of the fat off the duck breasts, leaving a thin layer of about 3mm and remove all the sinew from the other side. Prick 12 times with a fork. 

2. Peel the shallots, slice into thin rounds and place in a deep-sided, thick-bottomed pan with the red wine. Place the pan over a medium heat and cook slowly until the wine is reduced to 1⁄8 of its original volume. Heat oven to 140C/fan 120C/gas 1. Add the veal stock and bring slowly to simmer. Remove from the heat. Add a pinch of salt and the bouquet garni and cook in the oven for 2 1⁄2 hours.

3. Heat a frying pan and season the duck breasts with salt and pepper. Add the duck breasts to the pan, fat side down (enough fat will come out of them in which to cook them) and cook for about 15 mins, until they are golden brown on both sides and a nice pink colour inside – ‘rose’ as we say. Remove them from the pan and keep warm.

4. Drain the pre-soaked bone marrow and cut into 2cm thick slices. Poach the slices gently in simmering, salted water for 1–2 mins, until they are a creamy white colour. Drain on kitchen paper.


5. Remove the shallots from the oven and discard the bouquet garni. Check for seasoning and whisk in the butter. Carve the duck breasts into long thin slices and arrange the marrow on top. Serve with the shallots and, to accompany the dish, I recommend endives meunières and wild mushrooms.

Recipe cta

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