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Pan-Seared French Magret de Canard with Honey Balsamic Glaze
Southwestern French classic from Gascony: thick plump duck breast scored in diamonds, rendered slowly to shatteringly crisp skin with juicy rosy-pink meat, napped in a glossy honey and balsamic pan sauce.
Prep
10 min
Cook
18 min
Total
28 min
Ingredients
servings
4
- Fresh duck breast fillets (magret) with skin650 g
- Pure liquid wildflower or acacia honey30 g
- Balsamic vinegar of Modena40 ml
- Fresh thyme sprigs5 g
- Fleur de sel or coarse sea salt4 g
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Score duck skin in a diamond crosshatch pattern without cutting into the meat. Season generously with salt and pepper.
2
Place duck skin-side down in a cold skillet. Turn heat to medium-low and render fat slowly for 10-12 minutes until skin is deeply golden and super crisp. Pour off rendered fat, flip, and cook meat side for 3-4 minutes for medium-rare (rosé).
3
Rest duck on a board for 7-8 minutes. Add honey, balsamic vinegar, and thyme to the pan, bubbling for 2 minutes into a glossy syrupy glaze. Slice duck on a bias and spoon warm glaze over.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
36g
Carbohydrates
8.5g
Fat
20g
Allergens
Sulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
