How to Cook a Duck Breast (magret de canard)
Follow these steps and you'll master duck breast cooking. It's not hard but requires to learn the proper technique and to be mindful of cooking time and meat temperature. If you go to a good restaurant, they won't ask you how you want your meat cooked. Duck breast should always be served medium rare (saignant in French). It should be pink insider, tender and juicy. If you over cook it, it will be too harsh.
- Score the duck breast in a crosshatch pattern as shown on the picture.
- Heat a large cast iron pan over medium heat. You don't need any butter or oil (the fat from the skin will take care of that). Pat the duck breast dry and place it skin side down. Sear for 5 minutes.
- Remove the magret a place it on a platter. Sprinkle a pinch of salt and pepper over the skin.
- Discard the fat from the pan. Sprinkle the meat side with salt and pepper and return the duck to the pan (breast this time skin side up). Cook it for 4 minutes.
- Brush the skin with honey and cook it for 1 more minute skin side down so as to brown it. To be sure that it's cook medium rare, use the following trick. Touch your middle finger to the tip of your thumb, feel the resistance. Now poke the duck breast, the resistance should be the same. Try it, it's not that hard 🙂
- Remove the magret from the pan and place it in a warm aluminum platter skin side up and cover loosely with foil. Let it rest for 10 minutes.
- Slice the duck diagonally and serve it with the sauce of your choice.
- Click here to explore duck recipes
Cooking a duck breast is simple. That is if you follow these step by step directions and agree that the perfect duck breast is always medium rare.Add to Favourites