Birch Syrup

12 September 2019
12 September 2019

Birch Syrup Magret Duck Magret


  • 1 duck magret
  • About 5ml of Escuminac Limited Edition birch syrup (to season)
  • 2 tablespoons of french shallots
  • 15ml of olive oil
  • 30ml of cider vinegar
  • 15ml of Escuminac Limited Edition birch syrup
  • 1 sliced apple
  • 180ml of beef bouillon
  • 1 tablespoon of cornstarch
  • Salt and pepper to taste


  1. 1.Preheat the oven up to 180°C (350°F).
  2. 2.Make diagonal incisions on the magret’s fat without touching the flesh.
  3. 3.In a pan, cook over medium-high heat the duck magret, fat side first for about 6-7 minutes, and remove fat as it melts.
  4. 4.Put the duck’s fat aside.
  5. 5.Pursue with the cooking of the flesh side for about 4 minutes.
  6. 6.Brush the magret’ fat with birch syrup and cook in oven, fat side up, for about 10 to 15 minutes to obtain a medium rare result. Keep the magret duck off the heat for about 10 minutes.
  7. 7.DRESSING: Sweat the shallots in olive oil over medium heat and cover.
  8. 8.DRESSING: Deglaze with the cider vinegar.
  9. 9.DRESSING: Add the birch syrup and the apples.
  10. 10.DRESSING: Slightly caramelize.
  11. 11.DRESSING: Add the beef bouillon.
  12. 12.DRESSING: Thicken with the cornstarch diluted in a bit of cold water.
  13. 13.Slice the duck magret and serve with a drizzle of sauce.