Local food map Bordeaux (France)
Bordeaux guides
Recipes 20
Pick a recipe
All Bordeaux recipes
Bordeaux-Style Duck Breast — traditional dish from Bordeaux, France
Main course Meat

Food Flavour DNA

Nutritional Values

🔥550kcal
💪40gProtein
🌾8gCarbs
🥑35gFat
🌿1gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🥛 Dairy

Bordeaux-Style Duck Breast

How to order / say it
Say it Magret de Canard à la Bordelaise — [Mah-gre deh Ca-nahr ah la Bor-deh-lez]
Order I'd like the Magret de Canard à la Bordelaise, please.
Locally Je voudrais le magret de canard à la Bordelaise, s'il vous plaît.
Say locally

Pan-seared duck breast served with a red wine reduction sauce.

Why try it?

Magret de Canard à la Bordelaise embodies Bordeaux's dedication to rich and flavorful meats. The dish celebrates the region's high-quality duck farming and wine production, making it a true local specialty.

How it tastes

The dish features tender duck with perfectly crisped skin, accompanied by a savory red wine sauce. The sauce's depth and complexity complement the duck's juicy richness, resulting in beautifully balanced flavors.

Origin & History — first documented: 1950

This dish emerged in the 20th century as Bordeaux embraced its agricultural prowess, pairing locally raised duck with the wines of the area. The Bordelaise sauce adds Bordeaux's signature culinary touch.

Recipe

Ingredients

  • 🥩 400 g duck breast
  • 🍷 200 ml red wine
  • 🧄 50 g shallots
  • 🥛 20 g butter
  • 🌿 1 tsp thyme
  • 🧂 to taste pepper
  • 🧂 to taste salt

Method

  1. 1 Score the duck skin and season with salt and pepper.
  2. 2 Sear the duck in a hot pan until skin is crispy; remove.
  3. 3 Cook shallots in duck fat, then deglaze with red wine.
  4. 4 Reduce wine sauce; serve duck with sauce over top.

More from Bordeaux

🥩
Main course Meat

Bordeaux-Style Squab

Pigeon à la Bordelaise
Pee-zhohn ah lah Bor-de-lays

Roasted squab served with a rich red wine and shallot sauce.
Bordeaux Style Chicken © Wikimedia Commons
Main course Meat

Bordeaux Style Chicken

Poule au Pot
Poo-l oh Poh

A traditional chicken stew with vegetables, white wine, and spices.
Pommes de Terre Sarladaises © Wikimedia Commons
Side dish Meat

Pommes de Terre Sarladaises

pohm duh TEHR sahr-lah-DAHZ

Potatoes sautéed in duck fat with garlic and parsley.
🥩
Main course Meat

Lamb Shoulder with Garlic and Herbs

Épaule d'Agneau
ay-PAWL dan-YO

A succulent roasted lamb shoulder infused with garlic and fresh herbs.
Arcachon oysters © Wikimedia Commons
Starter Fish & Seafood

Arcachon oysters

Huîtres d'Arcachon
WEE-truhz dar-kah-SHON

Fresh, briny oysters from the Arcachon Bay.
🥩
Main course Meat

Pauillac Lamb

Agneau de Pauillac
ahn-YOH duh poh-YAK

A tender and flavorful young lamb delicacy unique to the Bordeaux region.
Lamb Paupiette © Wikimedia Commons
Main course Meat

Lamb Paupiette

Paupiette d'agneau
poh-pee-EHT dahn-nyoh

Rolled lamb filled with seasoned stuffing, often with vegetables and herbs.
White Asparagus with Hollandaise © Wikimedia Commons
Starter Vegetarian

White Asparagus with Hollandaise

Asperges Blanches avec Sauce Hollandaise
As-pairj blawn-sh avek sos o-lan-dez

Tender white asparagus served with a rich hollandaise sauce.
Bordeaux-style Gâteau Basque © Wikimedia Commons
Dessert Vegetarian

Bordeaux-style Gâteau Basque

Gâteau Basque
gah-TOH bahs-K

Basque cake filled with pastry cream or cherry jam, with a crusty exterior.
Garbure Soup © Wikimedia Commons
Soup Meat

Garbure Soup

Garbure
Gar-boor

Hearty cabbage and duck confit soup with potatoes and beans.
All Europe recipes — France — Bordeaux — Bordeaux-Style Duck Breast
keyboard_arrow_up