How to Make Grilled Magret de Canard
Duck breast (or "magret de canard" as it is known in French) is one of the most popular kinds of duck meat. There are several ways to prepare it, but one of the easiest is to simply grill it. Magret de canard is nothing other than the fattened breast of a duck cut into thick steaks. To grill this meat you only need approximately one piece of breast per person, as well as salt, pepper and your favorite sauce to go with it. If it's a special occasion and you would like to do something different, read this oneHOWTO article and discover how to make grilled magret de canard.
Duck breast is normally sold in cuts of about 400g, so work out how much you need to buy according to the number of people you're cooking for. Before preparing this dish, you must take the duck out of the fridge 2 hours before you're going to cook it, to bring it up to room temperature.
Duck breast is a meat that contains a fairly high amount of fat, so we recommend that you pair it with a light sauce and simple garnish, but nothing fried. One of the accompaniments that goes best with this dish is orange sauce or cranberry sauce. The duck breast will cook very quickly, so leave it until last. Prepare the orange sauce first and then set it aside to serve later.
And if you want to add some kind of garnish besides sauce, roasted cauliflower, baked potatoes or baked stuffed mushrooms are ideal. Choose whatever you like most and prepare it well before cooking the duck breast. Cover with kitchen paper to keep it hot and put it aside.
Now, it's time to cook the grilled magret de canard. To do this, make shallow cuts in a criss-cross pattern on the fatty side of the breast.
Once you've cut the breast, season it with salt and pepper. Then, put the grill on medium heat and get a bowl to catch the excess juice produced by the duck.
When the grill is hot, place the duck breast inside with the fatty side on the grill. Leave it for two minutes. You will see that, because of the high amount of fat contained in the duck, it will begin to release quite a lot of juice. Remove this excess fat and leave it in the bowl. Turn the duck breast over and leave for another two minutes.
Turn it back again to brown the fat off. Leave for two more minutes and then turn over again. Once the duck is well browned, remove it and cut it into slices to serve. You will see that the meat has a reddish tone and seems undercooked, but don't worry - this is exactly how magret de canard is supposed to be served. But if you prefer your meat well done, leave a couple more minutes on the grill. Place the slices on plates and serve with garnish and the berry sauce you prepared at the start. As you can see, grilled magret de canard is very simple to make and the result is delicious.
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