Duck magret
An easy French recipe for duck magret that will be loved by the whole family.
Equipment
Ingredients
- 1 duck breast (350 g or 0.75 lb)
- 2 tablespoons of balsamic vinegar (optional)
- 1/2 teaspoon course salt
- 1/2 teaspoon ground pepper
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 (optional) 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 the meat rest 5 minutes.
- Pour out 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: 1gCalories: 229kcalFat: 14g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.