French Duck Breast in Hanoi — Magret de Canard, Sapa Plum
Maison Vie serves pan-seared duck breast — the French magret de canard, with Sapa plum compote and Madeira jus — at 28 Tang Bat Ho, Hai Ba Trung, Hanoi. It is 435,000 VND on the à la carte menu, and the Poultry option of the Menu Dégustation at no supplement.
What is magret de canard?
Magret is the breast of a duck raised for foie gras — deep red, thick-grained, and above all carrying a generous layer of fat beneath the skin. That fat dictates the technique: the French score the skin in a diamond lattice, lay it skin-down in a cold pan, then bring up a low flame so the fat renders slowly and fries its own skin crisp without overcooking the meat. It is why magret is served rosy and rare, like a steak — quite unlike the fully cooked roast duck many guests know.
At Maison Vie the standard is set by Chef Joel F. Tisserand, 40 years at the stove across France, England, China and Southeast Asia, working with Vietnamese duck. French tradition pairs magret with sweet-sour fruit — orange, fig, cherry; here that role belongs to Sapa plums, a highland fruit from the northwest whose sharp acidity is strong enough to cut the richness of duck fat.
What arrives on the plate
The menu names it: Vietnamese duck breast — Sapa plum compote — Madeira jus. Three components, each with a job:
| Component | What it does |
|---|---|
| Pan-seared Vietnamese duck breast | Crackling skin over meat kept rosy and succulent — the heart of the dish |
| Sapa plum compote | Highland sweet-sour fruit cutting straight through the fat — the Vietnamese note in a French classic |
| Madeira jus | Fortified Madeira reduced down: nutty, lightly sweet, the thread that ties the other two together |
The dish contains sulphites (from the wine in the jus); a gluten-free preparation is available — please tell us about allergies or dietary needs when booking.
Duck breast price at Maison Vie
The duck is on the à la carte menu at 435,000 VND, and is the Poultry option of the Menu Dégustation, the three-to-seven-course tasting journey:
| How to order it | Includes | Price |
|---|---|---|
| À la carte | Vietnamese duck breast, Sapa plum compote, Madeira jus | 435,000 VND |
| Menu Dégustation, 3–7 courses | From 855,000 VND (3 courses) to 1,595,000 VND (7 courses) | Duck option: no supplement |
Prices exclude 5% service charge and 10% VAT. See the full menu and set menus.
What to drink with duck breast
Duck is that rare dish where both a light red and an aromatic white are right: the meat carries enough weight for Pinot Noir, while the sweet-sour plum opens the door to an Alsace Riesling. The first wine below is the pairing printed on our own menu:
| Wine | Region | Price | Why it works |
|---|---|---|---|
| Louis Latour Bourgogne Pinot Noir | Bourgogne AOC, France | 2,100,000 VND | The house's own suggestion — translucent red fruit echoing the plum without overwhelming the duck |
| Gustave Lorentz Riesling | Alsace AOC, France | 1,450,000 VND | Dry, mineral, long-finishing — acidity that cuts the fat and meets the sweet-sour compote head-on |
| M. Chapoutier « Belleruche » Côtes du Rhône Rouge | Côtes du Rhône AOC, France | 1,200,000 VND | Warm Grenache–Syrah, pepper and ripe fruit — the fuller choice for guests who prefer weight |
Our sommelier advises at the table. Browse the full wine list, or read the guide to French wine pairing. To open with the same bird in another form, the seared foie gras is the natural starter — and the herb-crusted lamb rack is its counterweight when the table orders two mains.
Booking
Maison Vie occupies a neoclassical villa at 28 Tang Bat Ho, Hai Ba Trung Ward, Hanoi, open 11:00–14:00 and 17:30–22:00 daily. Reserve on +84 904 150 383 or through the contact page. Private rooms seat 4 to 150 guests for anniversary dinners, client entertaining and corporate events.
Frequently asked questions
How much is the duck breast at Maison Vie?
435,000 VND à la carte. Within the Menu Dégustation (855,000–1,595,000 VND for 3–7 courses), choosing the duck as your main adds no supplement. Prices exclude 5% service charge and 10% VAT.
How is magret different from ordinary roast duck?
Magret is the breast of a duck raised for foie gras, with thick red meat and a generous fat layer under the skin. It starts in a cold pan so the fat renders and crisps the skin, and it is served rosy — not cooked through like roast duck.
What do the Sapa plums do?
They replace the orange or cherry of the classic French recipe. These northwestern highland plums bring a sharp sweet-sour edge that cuts the richness of duck fat — the local note in a French classic.
What allergens does it contain?
Sulphites, from the wine in the Madeira jus. A gluten-free preparation is available — tell us when booking and the kitchen will adjust.
What wine pairs with duck breast?
The house suggestion is Louis Latour Bourgogne Pinot Noir. For a white, the Alsace Riesling meets the plum compote beautifully; for more weight, the Côtes du Rhône Rouge.
Do I need to book?
Advisable at weekends, for groups, or when you would like a private room. Call +84 904 150 383 or reserve online through the contact page.