Magret de Canard - Duck Breast

Need a dish to impress and seduce your honey bunny on Valentine's Day?

Everyone knows a way to a person's heart is through their stomach! It looks sexy on the plate, and it is a more exotic ingredient to show your date that it is a special occasion.

A great tip for cooking larger pieces of meat, is to let the meat come to room temp 30-60 minutes before cooking. You will get a more even temperature and the fat renders nicely. Also, let the cooked meat rest before cutting. The meat will continue to cook when you take it out of the oven (carryover cooking) so don't over cook it

 

Ingredients:

Duck Breast (1 per person)

Shallot

Garlic

2-3 long springs of rosemary

Balsamic Vinegar

1/4 C water

Salt & Pepper to taste

 

DIRECTIONS:

Preheat oven to 375 F . On the fatty side of the duck breast, making perpendicular cuts, score the fat, coming close but not touching the meat. Season meat and fat side generously with salt and pepper, making sure to rub fat deep into the scoring. Nestle the rosemary sprigs into the score marks, and make sure the meat rests at room temp for 30-60 minutes before applying to pan. Pan needs to be preheated, no need to add oil to the pan, the fat rendered from the duck will be more than enough. 

Put fat side down into oven-safe pan (cast iron works great), if you don't hear it sizzle immediately, your pan is not hot enough. It will need to render for a while (6-8 minutes), so make sure the pan isn't too hot. Drain the rendered fat into a heat-safe container, and reserve for another recipe (duck fat fries anyone?)

Flip the meat and sear for 2-3 minutes and put the entire dish into the oven for 4-6 minutes, or until reach 165 F internal temp. Duck is best served Med-Rare, for quality meats. Let the meat rest on a cutting board or serving platter, covered with foil, for at least 6-8 minutes before cutting.

 

FOR THE SAUCE: 

While the meat is resting, put the pan back on the stove, reserving the drippings at the bottom of the pan. Throw in chopped shallots and garlic, stirring until softened. Add balsamic vinegar, and 1/4 c of water into the pan, and let simmer until liquid reduces by half, season with salt and pepper, then pour on top of sliced duck

 

SERVING SUGGESTIONS

Smashed gold potatoes, mache salad with s