Magret de Canard
Duck breast seared crisp-skin in its own fat, sliced pink, and served with a honey-balsamic reduction.
- prep 5 min
- cook 20 min
- total 25 min
- serves 4
- intermediate
- Italy
Ingredients
- 4 duck breasts
- 2 tbsp honey
- 60 ml balsamic vinegar
- 1 orange zest
- 4 sprigs thyme
- 1 tsp salt
- 0.5 tsp pepper
Steps
- Score the fat side diagonally, season with salt and pepper.
- Place skin-side down in a cold pan, render fat slowly on medium heat 10 minutes.
- Flip and cook 4 minutes for medium-rare.
- Rest 8 minutes tented.
- Pour off most fat, deglaze with balsamic and honey, add orange zest and thyme.
- Slice duck against the grain, fan on plates, drizzle with sauce.
≈ 480 kcal · 36 g protein · 8 g carbs · 32 g fat — per serving, estimate