I can’t have enough of canard. I just love it and it’s so good that it’s plenty in all kinds of forms, pate, confit, magret, cutlets, which I’ve been enjoying recently as an alternative to the magret. I think tomorrow I might have the photos of duck cutlets, which I will serve with caramelised carrots and spring onions in orange carrot cumin sauce. Cooking Tips:  Magret de Carnard Magret de Canard is so simple to cook but there is one crucial fact that people miss and fail to achieve the perfect doneness. As the fat on one side is so thick that the heat doesn’t penetrate through it to cook the meat, therefore you should always cut a criss-cross before cooking, and also put the meat in the pan before heating the pan so the temperature of the meat will gradually rise, which helps to cook the meat evenly.