In the Pyrenees Mountains duck is the poultry of choice: duck sausage, salami, confit, stews, cassoulet. The duck breast, or magret de canard, is simple to prepare and makes for an elegant dinner. I give all the credit to Peter, who has been cooking this dish for years in the family's home in SW France.
Duck breast is a great piece of meat: the meat is flavorful, best nearly raw, and kept moist by a thick layer of fat. David Lemasson is an excellent brand of local duck and geese products-- they also make fantastic foie gras.
Preparing the duck breast is simple:
1. Preheat the oven to 215° C or 420°F
2. Score the fat
3. Sprinkle with salt and pepper
A trick I stole from Peter was to layer the duck breast on a bed of ginger, just for a delicate taste that won't over power neither the flavor of the meat nor any sauces you may wish to use. Fat side up.
Pop into the oven for 20 minutes. The key to making good magret de canard is to let it sit! Don't worry: when it comes out after 20 minutes it will very rare. After sitting for 10-15 minutes, the meat is ready to be thinly sliced and served.
Having heaps of extra plums from the neighbor at hand, I made a Chinese-inspired plum sauce with star anise, cinnamon, ginger, a dash of vinegar, and a splash of soysauce. For the recipe, try the first one listed here.
Duck breast is a great piece of meat: the meat is flavorful, best nearly raw, and kept moist by a thick layer of fat. David Lemasson is an excellent brand of local duck and geese products-- they also make fantastic foie gras.
Preparing the duck breast is simple:
1. Preheat the oven to 215° C or 420°F
2. Score the fat
3. Sprinkle with salt and pepper
A trick I stole from Peter was to layer the duck breast on a bed of ginger, just for a delicate taste that won't over power neither the flavor of the meat nor any sauces you may wish to use. Fat side up.
Pop into the oven for 20 minutes. The key to making good magret de canard is to let it sit! Don't worry: when it comes out after 20 minutes it will very rare. After sitting for 10-15 minutes, the meat is ready to be thinly sliced and served.
Having heaps of extra plums from the neighbor at hand, I made a Chinese-inspired plum sauce with star anise, cinnamon, ginger, a dash of vinegar, and a splash of soysauce. For the recipe, try the first one listed here.
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