Duck Breast Magret de Canard

Duck breast – magret de canard in balsamic vinegar with shallots and honey – a delicious French duck breast recipe. Magret de canard is a duck breast with a thick layer of subcutaneous fat, which is fried in a pan without oil – just like a steak. In this recipe, duck fillet is fried to a medium degree, if you are a true connoisseur of French cuisine, then fry the duck fillet a little less, to a rare or bleu degree.

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Magret de canard in balsamic vinegar and honey

Ingredients (2 servings)

  • ~ 370 g Duck Breast (no skin)
  • 3 Large Shallot Onions
  • 50 ml Balsamic Vinegar
  • 1 tbsp Honey
  • Salt
  • Black Pepper

INSTRUCTIONS

Peel shallots, cut into rings of the same width.

Clean the duck breast from scraps and slices of fat.
Put the breast with the dark part down. Make shallow cuts obliquely on the fat (light side) at a distance of approximately 1 cm from each other. Turn the duck breast and make the same incisions in the other direction.

Preheat the pan over medium heat; put the breast into the pan with the fat side down. Fry for about 5 minutes over medium heat, constantly pouring on with the released fat *. Turn, salt, and pepper, fry for another 5 minutes *, continually pouring on with released fat.
* Watch the temperature of the pan – the fat should in no case burn and smoke.

Remove the breast from the frying pan, put into a sheet of aluminum baking foil, close the foil.

Remove the excess of fat from the pan, add shallots. Fry for 1-2 minutes until golden brown over medium heat. Salt and pepper. Pour in balsamic vinegar, stew for about 1 minute, add a tablespoon of honey, stew for another 1 minute.

Put the duck breast on a plate, put the onion rings on top, pour the sauce.

Duck breast - magret de canard in balsamic vinegar with shallots and honey
★★★★★
    Duck breast - magret de canard  in balsamic vinegar with shallots and honey - a delicious French duck breast recipe. Magret de canard is a duck breast with a thick layer of subcutaneous fat
    Duck Breast Magret de Canard
    Servings: 2
Ingredients
  • ~ 370 g Duck Breast (no skin)
  • 3 Large Shallot Onions
  • 50 ml Balsamic Vinegar
  • 1 tbsp Honey
  • Salt

  • Black Pepper
Instructions
  1. Peel shallots, cut into rings. Clean the duck breast from scraps and slices of fat. Make shallow cuts obliquely on the fat. Make the same incisions in the other direction. Put the breast into the pan with the fat side down. Fry for about 5 minutes over medium heat, pouring on with the fat from frying pan. Turn, salt, and pepper, fry for another 5 minutes, constantly pouring on with fat from frying pan.
Put  the breast into a sheet of aluminum foil, close the foil.
  2. Remove the excess of fat from the pan, add shallots.
Fry for 1-2 minutes until golden brown. Salt and pepper. Pour in balsamic vinegar, stew for about 1 minute. Add a tablespoon of honey, stew for 1 minute. Put the duck breast on a plate, put the onion rings on top, pour the sauce.
    magret de canard, duck breast with balsamic vinegar