The most important thing is to start the cooking process in a cold frying pan. This way, by heating little by little the meat on side skin, the fat will gradually melt and you will then be able to take it out and obtain very tender magrets. Much tender than if they are brutally seared. This is an advice learnt from a great French Chef.
The cooking time (starting with a clod frying pan) are as follows (1rst number skin side then 2nd number on the flesh):
- Rare 10 + 3 = 13 minutes
- Medium 12 + 5 = 17minutes
- Well done 20 + 5 = 25minutes
I’ve decided to serve this dish with a blend of cereals and caramelized onions (see the recipe here).
Duck Breast with Blackcurrant Sauce
A delicious blackcurrant sauce with a hint of balsamic vinegar, and a little trick to perfectly cook your duck breast fillets, so that they are sooo tender. Marinate duck for 30 min to 1 hour and the briefly heat blackcurrant. Cook duck and then deglaze with blackcurrant + balsamic vinegar.
Portions: 4 shares
Start by marinating duck breast filets.
Bon appétit !