1 thick duck breast (magret), preferably very thick
span style="line-height: 1.5;">
Score the skin side Â in ½-inch diamonds, only cutting into the fat layer and not into the meat. Make a mixture of 1 tsp kosher salt and ½ tsp ground black or green pepper. Rub the generously all over the magret.
Preheat the oven to 450 degrees and as it nears the desired temperatureÂ 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.
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.
These times are for a thick magret: if yours is thinner, the cooking time will need to beÂ reduced.
When sliced, it will make about 12-15 slices and serve 3 people.