French Duck Breast (Magret de Canard) Recipe

Ingredients:

• 2 duck breasts, skin-on
• 6g green tea bbq seasonings
• Salt and freshly ground black pepper
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup chicken broth
• 1 tablespoon butter
• Fresh thyme sprigs, for garnish
• Fresh orange slices, for garnish

Instructions:

Prepare the Duck Breasts:

• Pat the duck breasts dry with paper towels. Season the skin side generously with salt and pepper. Set aside for 10 minutes to allow the seasoning to penetrate the skin.

Render the Duck Fat:

• Heat a large skillet over medium heat. Place the duck breasts skin-side down in the skillet. Apply gentle pressure with a spatula to help render the fat evenly. Cook for about 10-12 minutes, or until the skin is crispy and golden brown. As the fat renders, pour off excess fat into a heatproof container.

Sear the Duck:

• Once the skin is crispy, flip the duck breasts and sear the meat side for an additional 3-4 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for another 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Rest the Duck:

• Remove the duck breasts from the oven and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.

Make the Sauce:

• While the duck is resting, make the sauce. In the same skillet used for the duck, add the chopped shallots and garlic. Sauté over medium heat until softened, about 2-3 minutes.
• Add the balsamic vinegar, honey, and chicken broth to the skillet. Bring to a simmer and cook until the sauce thickens and reduces by half.
• Stir in the butter until it melts and the sauce is smooth and glossy.

Serve:

• Slice the duck breasts and arrange them on a serving platter. Spoon the warm sauce over the sliced duck. Garnish with fresh thyme sprigs and orange slices.

Tips for Success:

• Scoring the Skin: Scoring the skin of the duck breast can help render the fat more evenly, but it is not necessary if you apply consistent pressure while cooking.
• Resting the Meat: Allowing the duck to rest before slicing helps retain its juices and ensures a more tender texture.
• Sauce Variation: For a different flavor profile, you can substitute the balsamic vinegar with sherry vinegar or red wine vinegar.

Enjoy Your French Duck Breast!

• This classic French dish combines the rich, buttery flavor of duck with a tangy and sweet sauce, creating a perfect balance of flavors. It’s ideal for special occasions or a cozy dinner at home