Magret de Canard

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Score the skin in a close diamond pattern, cutting through the fat but never into the meat.

   Mark done

2. Salt the skin generously and leave 20 minutes at room temperature.

   Mark done

3. Pat the skin dry and lay the breasts skin-side down in a cold, dry frying pan. Now set it over medium-low heat.

   Mark done

4. Render for 9 to 11 minutes as the fat runs out, pouring the fat off into a bowl two or three times. The skin should be deep brown and glassy.

   Mark done Start 9 min timer

5. Turn and cook 3 minutes on the flesh side for pink. Lift onto a warm plate to rest for 8 minutes.

   Mark done Start 8 min timer

6. Pour off all but a spoonful of fat, soften the shallots 2 minutes, add the wine and boil until nearly gone, then the stock, jelly and vinegar. Reduce by half.

   Mark done

7. Whisk in the cold butter off the heat. Slice the duck across the grain and spoon the sauce around it.

   Mark done

Chef’s Tips

• Cold pan, no oil. This is the whole method.
• Pour the fat off as it renders and keep it for potatoes.
• Rest it eight minutes, which is longer than feels necessary.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Sarladaise potatoes
• Green beans
• A glass of Cahors

Storage & Reheating

Best immediately. Refrigerated for 2 days; excellent cold and sliced into a salad.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.