Magret de canard
Enjoy duck breast, cooked in the French Magret de canard style. When cooked right, the skin is crisp, the meat stays pink and juicy cooked in its own layer of fat.
Equipment
Ingredients
- 1 duck breast (350g or 0.75lb)
- 1 teaspoon course salt
- 1/2 teaspoon ground pepper
- 2 tablespoons of balsamic vinegar
Instructions
- With a sharp knife, score the fat in a criss-cross pattern. Be sure to not cut into the meat. This helps the fat melt instead of turning chewy.
- Sprinkle half of the salt on a cold pan.
- Place the magret fat side (skin-side) down in the cold pan which has a bit of the salt on the bottom. Do not add any oil, as the duck will cook in its own grease.
- Heat the pan on medium and let it cook 6–8 minutes until the skin is deep golden and crispy. Pour off excess fat into a bowl as it renders, and save it to use as a sauce.
- Season the meat with salt and pepper and flip the magret, cooking for an additional 2-3 minutes.
- Reduce the heat down to low, and add in the balsamic vinegar. Cover the dish with a lid or aluminium foil and let cook for an additional 4 minutes.
- Remove from pan and let it rest 5 minutes.
- Pour off the remaining balsamic vinegar and oils into the bowl (where fats were reserved earlier) and mix together to serve as a sauce.
- Slice the magret against the grain and serve while warm
Nutrition
Serving: 100gCalories: 220kcalProtein: 16gFat: 14g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.