French cuisine · Meat & Kebab

Magret de Canard

Duck breast with scored skin seared until crisp, carved pink and served with a honey-balsamic sauce.

Ingredients · for 4 servings

• 2 duck breasts (about 350 g each)
• 1 shallot
• 2 tbsp honey
• 3 tbsp balsamic vinegar
• 150 ml strong chicken stock
• 1 tsp peppercorns
• 20 g butter
• Salt, pepper

Instructions

1. Score the skin of the duck breasts in a diamond pattern without cutting into the meat, season both sides with salt and pepper and let the meat rest at room temperature for 10 min.
2. Place the duck breasts skin-side down in a cold pan and fry over medium heat for 8–10 min, pouring off the rendered fat several times, until the skin is golden and crisp.
3. Turn and fry on the meat side for a further 3–4 min, then wrap in foil and rest for 5 min – the centre should stay pink.
4. Pour off the fat, leaving 1 tbsp, sweat the finely diced shallot in it for 2 min and briefly toast the coarsely crushed peppercorns.
5. Add the honey, let it caramelise lightly, deglaze with the balsamic vinegar and top up with the chicken stock; reduce by half over 5 min and swirl in the cold butter.
6. Carve the duck breasts on the diagonal into finger-thick slices, arrange on warmed plates and coat with the glossy sauce.