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Bistro Thierry is a typical French bistro, located south-east of Melbourne. Here, you will find all the ambience of a classic French bistro. In this podcast, we talk with the chef, Frederic Naud. He shares with us one of his specialties, duck magret an l'orange.






Skill level

Average: 2.5 (31 votes)


  • 6 x 240 g duck magret (breast)
  • 1 chef spoon honey
  • 4 chef spoons light soy sauce
  • 3 chef spoons red wine vinegar
  • 3 cinnamon quills
  • 10 star anise
  • salt and pepper

Pumpkin mash

  • ½ Japanese pumpkin
  • butter
  • Szechuan pepper

Orange sauce

  • 500 ml fresh orange juice
  • 5 star anise
  • 1 cinnamon quill
  • chicken stock


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the duck magret an l'orange, mix all the ingredients for the marinade. In a dish, place the duck magret with the marinade. Leave for 50 minutes in the fridge.

Strain the marinade and cook the duck in a pan over a medium heat, until the skin is golden in colour. Finish the duck in the oven at 210°C for 20 minutes. When the duck is cooked, remove from the pan and place on a rack to rest for 5 minutes.

To make the pumpkin mash, roast the pumpkin with clarified butter and Szechuan pepper in the oven at 200°C, until golden. When cooked, use a fork to mash the pumpkin. Add seasoning.

To make the orange sauce, boil the orange juice, star anise and cinnamon in a saucepan. Reduce to 100 ml. Add chicken stock and cook over a medium heat, reducing the liquid. Add seasoning.

To serve, slice the duck and place on top of the pumpkin mash. Pour over the orange sauce and finish with watercress salad and wasabi leaves.