Magret de Canard

Magret de Canard – Duck breast seared and served with a sweet wine reduction sauce.

Ingredients

• 2 duck breasts (Magret de Canard)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1 cup sweet white wine (such as Sauternes or a similar dessert wine)
• 1/2 cup chicken or duck stock
• 1 tablespoon honey
• Fresh herbs (thyme or rosemary) for garnish (optional)

Equipment Needed

• Chef’s knife
• Cutting board
• Heavy-bottomed skillet (preferably stainless steel or cast iron)
• Tongs
• Meat thermometer (optional but recommended)
• Small saucepan

Preparation Time

• 10 minutes

Cooking Time

• 25 minutes

Instructions

1. Score and Season the Duck Breasts:
   • Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
   • Season both sides of the duck breasts generously with salt and freshly ground black pepper.
2. Sear the Duck Breasts:
   • Heat a heavy-bottomed skillet over medium-high heat and add 1 tablespoon of olive oil.
   • Place the duck breasts in the skillet, skin side down. Cook for about 6-8 minutes, or until the skin is crispy and golden brown. Use tongs to hold the breasts upright to render the fat from the edges, about 1 minute per side.
   • Flip the breasts and cook on the meat side for an additional 3-4 minutes, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare. Adjust cooking time for desired doneness.
3. Rest the Duck Breasts:
   • Remove the duck breasts from the skillet and let them rest on a cutting board, loosely covered with foil, for 5-10 minutes.
4. Make the Sweet Wine Reduction Sauce:
   • While the duck breasts are resting, reduce the heat to medium-low and add the chopped shallots to the skillet. Cook for 2-3 minutes until softened.
   • Pour in the sweet white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
   • Add the chicken or duck stock and honey. Simmer gently until the sauce reduces by half and thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
5. Slice and Serve:
   • Slice the rested duck breasts diagonally into thick slices.
   • Arrange the duck slices on serving plates and drizzle with the sweet wine reduction sauce.
   • Garnish with fresh herbs like thyme or rosemary, if desired.

Tips

• Temperature Check: Use a meat thermometer to ensure the duck breasts are cooked to your desired doneness. Medium-rare is recommended for optimal tenderness.
• Resting Time: Allowing the duck breasts to rest after cooking ensures juicier meat.
• Sauce Consistency: Adjust the sauce consistency by simmering longer for a thicker sauce or adding more stock for a lighter consistency.