How to fry the duck breast fillets (or magret)

There are many sauce you can serve it with (such as Orange, Balsamic Vinegar & Honey or Port Wine & Raspberries).
I decided to do an individual post to shorty explain the duck preparation so I don’t have to repeat it each time I present you a new sauce.

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1. Wash and dry the meat. Score the duck skin in the crosshatch pattern. (Do not cut into the meat but only the white part!).

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2. Rub pepper and salt into the fatty side.

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3. Preheat a frying pan to a MEDIUM heat (it cannot be too hot! our stove’s maximum is 6, so we did it on 3-4). The fat should slowly melt.

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4. When fat is reduced and the “fatty” site gets brownish you can turn the meat on the other side.

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5. If your fillet or magret is thick you should also fry it a bit on the sides.

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6. I like when it is still a little bit pink inside, but not too much. When you think it might be already good you can do a little incision in the meat to check it out. Wrap it in the aluminium foil and put in a warm place. Prepare the sauce (such as OrangeBalsamic Vinegar & Honey or Port Wine & Raspberries).

7. Cut the duck into 1cm slices.

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If you have any question, don’t hesitate to leave a comment!

This entry was posted in Dinner, France, Main dish, Meat, Valentine's Day. Bookmark the permalink.

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