How BASTILLE Cooks a Moulard Duck Breast to Make Magret de Canard | Signature Dish

Seth Tillman visits Alexandria, Virginia French restaurant BASTILLE where chefs Christophe & Michelle Poteaux demonstrate how to prepare magret de canard - the moulard duck breast. The duck breast is trimmed and scored before being seasoned generously with salt and pepper and placed in a sous vide bag with garlic, thyme, rosemary, bay leaf, and olive oil. After sous vide cooking at 52 degrees Celsius for 45 minutes, the duck breast is seared in a hot pan to develop a crispy skin and render out excess fat. Christophe emphasizes the importance of removing rendered fat to prevent deep-frying the duck breast. Once seared on all sides, the duck breast is rested, sliced, and plated with braised kale, baby carrots, baby onions, sweet potato souffle, and a cranberry orange gastrique. Michelle suggests pairing the dish with a sparkling pinot noir to complement the richness of the duck. Seth enjoys the meatiness and crispiness of the duck, as well as the sweetness of the gastrique, while discussing the versatility of garnishes and seasonal variations. After the main course, Michelle presents two desserts, a cafe au lait creme brulee and a gateau au fromage, adding a twist to the classics with coffee and white chocolate respectively.



This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.


Explore more DMV food with more clips from SIGNATURE DISH:    • Best Restaurants in DC | Signature Dish  


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