French recipe
Magret De Canard
Ingredients
- 2 duck breasts (magret de canard), about 12-14 oz each
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- For the cherry sauce (optional):
- 1 cup fresh or frozen cherries, pitted
- 1/4 cup red wine vinegar
- 1/4 cup red wine
- 1 tbsp sugar
- 1 shallot, minced
Contains: sulfites
How it starts
- 1
Score the duck breast skin in a diamond pattern without cutting into the meat and season both sides generously with salt and pepper.
- 2
Place the duck breasts skin-side down in a cold, dry skillet and cook over medium-low heat until the fat renders and the skin is crispy and golden brown.
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