Magret de Canard

Indulge in the rich flavors of Magret de Canard, a French classic featuring succulent duck breast glazed with honey and balsamic vinegar. Perfect for a romantic dinner or a special celebration, this dish is sure to impress.

• 2 pieces Magret de Canard (duck breast)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon honey
• 2 sprigs thyme
• 1 tablespoon balsamic vinegar

Method

1. 1

   Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Season both sides of the duck breast with salt and pepper, rubbing it into the skin and meat.

3. 3

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook slowly to render the fat for about 10-12 minutes, until the skin is crispy.

4. 4

   Flip the duck breasts and cook for another 5-7 minutes for medium-rare, or until desired doneness. Use a meat thermometer for accuracy (130°F/54°C for medium-rare).

5. 5

   Remove the duck from the skillet and let it rest for 5 minutes. This helps the juices redistribute.

6. 6

   While resting, mix the honey and balsamic vinegar together in the skillet with the duck fat and thyme, warming it slightly to combine.

7. 7

   Slice the duck breast against the grain and drizzle the honey-vinegar glaze over the sliced meat before serving.