Magret De Canard

Ingredients(for 1 medium duck breast with seasonal vegetables)

• 2 pieces (~300g each) Duck breast (Magret de Canard) (Skin-on, preferably from free-range duck)
• 1 tsp Sea salt (Fleur de sel if available)
• 1/2 tsp Freshly ground black pepper
• 2 sprigs Thyme (Fresh preferred)
• 2 cloves Garlic (Crushed)
• 2 tbsp Balsamic vinegar
• 1 tsp Honey (Optional, for a touch of sweetness) - optional
• 2 small Shallots (Finely chopped)
• 2 cups Seasonal vegetables (Such as green beans, carrots, or haricots verts)
• 1 tsp Olive oil

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a criss-cross pattern, being careful not to cut into the meat.

   5 minutes

   Scoring the skin helps render the fat and crisp up the skin.

2. 2

   Season both sides of the duck breasts generously with sea salt, black pepper, and fresh thyme. Allow them to rest at room temperature for 10 minutes to absorb the flavors.

   10 minutes

   Letting the meat rest enhances flavor penetration.

3. 3

   Place the duck breasts skin-side down in a cold, non-stick skillet. Turn the heat to medium and allow the fat to render slowly, about 6-8 minutes, until the skin is golden and crispy.

   8 minutes

   Start with a cold pan to gradually render the duck fat.

4. 4

   Flip the duck breasts and sear the meat side for 2 minutes. Add crushed garlic and shallots to the pan for extra aroma.

   3 minutes

   Do not overcook; duck is best served medium rare for tenderness.