Seared Duck Magrets (Duck Breasts)

A few weeks back, I was sent some samples of Maple Leaf Farms duck that I literally prepared multiple ways. As simple as it is, I just find seared duck magrets/breasts to be one of my very favorite dishes, to make and eat.

I served this duck over a simply-prepared Porcini Mushroom Risotto but it would have also been great served with Duck Fat and Bacon Fingerling Potatoes using the duck fat rendered from cooking the magrets.

Duck Searing

Ingredients:

• 2 7 – 8-ounce magrets de canard (duck breasts)
• ½ tsp. salt
• 2 Tbsp. butter
• 2 Garlic cloves cut in matchstick pieces
• 4-5 springs of fresh thyme
• Sauce au Cassis

Duck Basting

Directions:

1. With the duck magrets cold from the refrigerator, use a sharp knife to score the layer of fat on the top of the duck diagonally to create a crisscross pattern – cut halfway through the fat but not into the meat.
2. Preheat oven to 400 degrees.
3. Massage the salt all over the duck breasts. In a cold heavy-duty, oven-proof skillet, place the duck breasts, fat side-down, over medium-low heat. Allow the duck fat to render slowly for about 5 minutes, draining the fat from the pan into a heat-proof container for later use.
4. Add the butter, garlic and thyme to the pan and turn the heat up to medium and continue cooking for another 5 minutes, basting the duck with the butter/garlic/thyme mixture, until the skin has browned and is crispy. Flip the duck to flesh-side down and place the skillet in the oven for about 5 minutes, until medium-rare (about 130 degrees on a thermometer).
5. Place the duck on a platter, cover loosely with foil and let rest for 5-10 minutes.
6. Turn the duck skin side down on a cutting board and slice thinly.
7. Serve with the Sauce de Cassis.

Makes 2 generous servings.