1breastMagret de Canard Duck Breast- Magret are big and juicy enough for smaller helpings for 2 people. If you buy a smaller version, use 1 per person.
Salt + Pepper
YOUR FAVORITE INGREDIENTS!
DUCKS!- Cross hatch the fat side with a knife, careful not to go the whole way through the fat to expose the meat if possible. Place fat side down into a pan on low heat and slowly render the fat. The fat should be thin and golden to a crisp, not squishy.- Remove most of the fat from the pan leaving a Tbsp or two behind (it's great to save it in the fridge for searing other meats!)- Turn duck breast over to flesh side and roast on the pan for another 5 minutes or so (depending on size of breast).- Sprinkle a mix of salt, sugar and your favorite complimentary seasonings onto the fat side and place in a pan for broiling
GRAVY!- With the bits of duck fat in the pan, add your FAVE FLAVORS!- Be sure to include a balance of liquids (butter, liquor, wine, stock, etc), fruits (figs, grapes, raspberries, etc) and herbs (thyme, tarragon, salt/pepper, other seasonings).- If you want to thicken further, sprinkle a Tbsp of flour over the mixture and whisk in.- As always, taste and adjust!
FINISHING TOUCHES- Broil the Duck Breast, fat side up, watching closely to avoid burning- Remove from the oven and let rest 5 minutes before slicing and arranging the slices on a platter- Cover with the thickened fruity gravy- Sprinkle with herbs or shaved dark chocolate- SERVE!
Need more flavor varieties?! Try some of these!
Thin sliced steak with a tablespoon of the buttery drippings it was cooked in, fine chopped parsley
Sliced bacon 'bits' with a tbsp of leftover fat, with green onions and a dollop of sour cream
Leftover taco fixings!
Quartered cherry tomatoes with chopped prawns and chives
Bits of saved duck confit with thinly shredded kale
Mandolin slices of frozen smoked duck breast with a poached egg and green onions