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.
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!).
2. Rub pepper and salt into the fatty side.
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.
4. When fat is reduced and the “fatty” site gets brownish you can turn the meat on the other side.
5. If your fillet or magret is thick you should also fry it a bit on the sides.
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 Orange, Balsamic Vinegar & Honey or Port Wine & Raspberries).
7. Cut the duck into 1cm slices.
If you have any question, don’t hesitate to leave a comment!