Duck Breast Magret
Gascony — Mother recipe · ar de en es fr it ja pt ru zh
A Gascon classic that marries the tenderness of duck breast with intense flavors and spices.
📷 PierreSelim — CC BY 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 4 duck breasts
- coarse salt
- black pepper
- 2 crushed garlic cloves
- 1 sprig of rosemary
- 50g of salted butter
- extra virgin olive oil
Method
- Prepare the duck breasts: pat dry with paper towels and generously season with coarse salt. Allow to rest for at least an hour.
- Cut the butter into small slices and keep refrigerated until needed.
- Peel the garlic, lightly crush it with a knife and slice into thin strips.
- In a large non-stick skillet, heat some olive oil over medium-high heat. Add the duck breasts and cook for 3-4 minutes per side to desired doneness (rare or medium-rare).
- Add the garlic strips to the pan with the rendered fat, add a sprig of rosemary, and sauté for 1 minute.
- Remove the duck breasts from the skillet and let rest on a wire rack for 5-7 minutes. Add the butter slices to the pan with the fat and heat until fully melted.
The story
Magret de Canard hails from the Gascony region of France, where locally raised ducks are renowned for their rich and flavorful meat. This dish represents a culinary evolution that has taken shape over centuries.
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