Magret de Canard

That's French for duck breast.
Serves 3 people, depending on the size of the duck breast and your appetites
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1 thick duck breast (magret), preferably very thick

Score the skin side  in 1/2-inch diamonds, only cutting into the fat layer and not into the meat. Make a mixture of 1 tsp kosher salt and 1/2 tsp ground black or green pepper. Rub the generously all over the magret.

Magret de Canard scored and seasoned
Magret de Canard scored and seasoned

Preheat the oven to 450 degrees and as it nears the desired temperature heat an oven-proof pan on medium heat. I prefer a cast iron pan. When the pan is hot, place the magret skin-side down. Cook for 7 minutes on that side. Drain excess fat and turn over magret.

Notice the duck fat which needs to be drained away.
Notice the duck fat which needs to be drained away.
The skin is nicely crisp before it goes in the oven.
The skin is nicely crisp before it goes in the oven.

Place pan in oven for 5 to 7 minutes (for rare center). Remove pan from oven, place magret on board and let rest 3 to 5 minutes in a warm place before slicing. Be sure to slice across the grain of the meat.

Let the slicing begin...
Let the slicing begin…

ATTN These times are for a thick magret: if yours is thinner, the cooking time will need to be reduced.

When sliced, it will make about 12-15 slices and serve 3 people.

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