Magret Duck Breast

Cooking Details

• Start by trimming away excess fat that extends beyond the edge of the meat.
• Score the fat side in a crosshatch pattern, only cutting ¾ of the way through the skin. Season liberally with salt and pepper.
• Place a skillet over low heat and immediately place the duck breast skin side down in the dry pan. Allow duck skin to render fat for 8-10 minutes. No fat or oil is needed.
• Cook for approximately 8 minutes. Raise the heat to medium-high and flip the breast over, cooking for another 4 minutes.
• You are looking for medium- rare inside.
• As the breast continues to cook, fat will begin to render and collect in the pan, this can be strained once or twice during the cooking process and reserved.
• Let rest for five minutes, then slice into 1/8” pieces