A Magret is the breast of a Duck or Goose. It is different from the usual duck we find easily at the supermarket, because it comes from a special breed of duck.
The term Magret comes from the Occitan word magre meaning lean meat.
Now it’s more easy to found it, not only in the finest shops but also, vacuum-packed or frozen, in some supermarkets
It can be smoked and treated as a ham but it is more often cooked in a pan or on a grill and served, rare or pink, cut into thin slices.
The cooking is very simple but it requires attention
The cooking is very simple but it requires attention
Ingredients: One magret will serve 2 persons
After unpacking the breast remove with a small and very sharp knife the thin film on the flesh side. It is a natural film that usually enveloppe any muscle. Then, simply cut slits in a diamond pattern across the breast fat side and season this side only with salt and pepper. That will prevent the fat will distribute into the meat when you cook it.
Use a heavy iron skillet or cast iron pan and absolutely don’t oil it.
Place the breast, fat-side-down, in the cold heavy pan and cook until it’s an appetizingly golden-brown color and fat is melted.
The Magret will "inflate" when seared and it will render lots of fat in no time
Turn the breast and continue cooking in its own fat for 2-6 minutes depending on the point you desire the meat will be cooked.
Do never poke Magret to return it but use pliers kitchen or wooden spoons. After cooking, let your duck breast to rest for at least 5 minutes, loosely covered in foil. This ensures that it will be juicy and easy to slice.
Arrange it on a dish and serve
To garnish I have made a simple orange sauce with mashed sweet potatoes aside.
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