Favorite Paris restaurant for duck breast?

I haven’t been there yet, but this restaurant, known for their Canard and Champagne, is high on my list when I’m in Paris this summer; https://www.frenchparadox.paris/

I don't think I've ever seen canard a l'Orange on a menu except in Washington DC and London. I suspect the recipe had more impact as a luxury stunt food in Anglo countries than on the ground in France. (Not saying it isn't a french dish, just saying it isn't one most people traditionally do)

The usual accompaniment to duck breast is redcurrant sauce, and it's usually found in winter as a byproduct of the foie gras industry.

I’d opt for La Rotisserie d’Argent: https://rotisseriedargent.com/en/
Menu: https://rotisseriedargent.com/wp-content/uploads/2024/02/Menu-RTDA-Mars-2024-EN.pdf
Open lunch and dinner 7 days a week.
It’s the more casual rotisserie sibling of La Tour d’Argent next door.

@Dutch: Thank you. Yes I’ve read about this place — it looks good!

@Nikkiu: The menu looks good but I don’t see duck breast on it (only confit and a whole duck for two, and I’m a solo traveler).

If your itinerary takes you further to Bordeaux, the little restaurant Les Drôles there made me the best duck breast I've ever had that I didn't cook myself. Prepared quite rare and served with a bit of tart cherry coulis to its side. Cherries are the traditional Lyonnaise accompaniment to duck.

Yes, I’ve often wondered if the orange sauce was an American thing (I don’t eat at fancy restaurants in the U. S. so I’ve only seen duck breast on menu once).
Oohh the cherries with duck sound yummy. No visit to Bordeaux this trip but I’ll jot it down for the future. Thank you.

I went years ago but I really loved the duck at Le Potager du Père Thierry in Montmartre. Their specialty is the egg cocette with foie gras which is also delicious. Try to make a reservation or get there right when it opens. It's very reasonably priced!

@Rainy — OMG I think we have a winner. Thank you!!! The reviews are excellent and the menu … I think I may need to plan on going more than once.
I see it’s on rue des Trois Freres … in the 1980s during my first trip to Paris, a friend and I went to a place on that street called Chez Les Fondus. The fondu was good but its gimmick was serving wine in baby bottles.

Duck à l'orange has been out of fashion for many years (at least since the 80s)
I don't remember seeing it offered in restaurants. Maybe it will come back on menus in a few years..

In the meantime, you will find some "magrets de canard" in the 2nd arrondissement, 10 minutes walk from each other, at:

French Paradox Canard et Champagne.

https://www.frenchparadox.paris/

Or, cheaper, Canard Street

https://www.canard-street.fr/la-carte

They serve duck only, nothing else (but avoid champagne).

Otherwise come to my region, that's all we have to eat... :)) I cook it with a “red butter” sauce.

@jolui
what about the "good" cholesterol claim on the Canard et Champagne website ? That's a new one for me.

Bets, I am not a cholesterol expert or dietitian but it is known that duck fat has properties which increase "good" cholesterol, reduce "bad" cholesterol and which fight against cardiovascular diseases.

According to numerous studies, people in the southwest where we eat a lot of duck have a higher life expectancy than elsewhere in France.

But it's not essential to eat all the crispy skin of a duck breast (I stopped a long time ago)

Although we're in olive oil country, I always have duck fat from the confit in the fridge. I'll use it more liberally for potatoes from now on. Merci.

Thanks everyone for all the wonderful suggestions (and nutrition info LOL).
I’ll make an embarrassing confession: The first time I had duck breast, it was served whole/not pre-sliced as it often is. When I sliced into it, I was almost certain they’d gotten my order wrong as it looked so much like steak (beef).

Potatoes cooked in duck or goose fat, garlic, parsley. This is the recipe for “Sarladaise potatoes”, from the town of Sarlat.
Very good with duck confit (and with duck breast too). The secret being in the thickness of the potato slices :))

Shelly, duck breast is eaten “rosé” (pink) It should look like this:

https://www.quitoque.fr/media/cache/blog/blog/2018/11/cuisson-magret-canard-conseils-pour-reussir.png

But you can ask for it to be a little more cooked.