Quick & Easy Delicious Duck Magret

Duck is one of my top protein choices when it comes to a leaner, tastier meat. Definitely a queen of its category. Some consider it to be poultry but should be treated as a red meat, thus you can cook it as so, medium rare preferably. Many people are skeptical when it comes to the pinkness and salmonella, although after many reviews and much reading, the important factor to retain is the temperature needed in order to kill the bacteria is 160. Thus, if you have noticed when cooking chicken, the breast will be whiter than the legs when cooked at that temperature as the meat is more red. Therefore same applies to the duck, as it's a red meat, the temperature will be at 160 and still quite more pink in the center. see link for more info

Duck is tasty, juicy and spectacular all in itself. You can definitely play around with the seasoning, although the importance is to understand the meat first, its cooking methods then experiment. Here is a basic recipe, for Duck lovers, apprentice or adept.

Ingredients:

Duck Magret

1 tsp coarse sea salt 

1/2 tsp ground black pepper

First off.. Clean duck is a happy duck

Step 1. Rinse and pat dry

You might find little brown spots on the skin, and that is completely normal. The meat simply needs to be rinsed under cool water and patted dry with paper towel. Set on a wooden board. 

Step 2. Remove the vein

Turn the duck magret skin side down, and you will find the central vein. It runs to the center, therefore carefully with a sharp knife, make a little slit along the vein to remove it completely.

Step 3. Ready to prep

Preheat your oven to 385 degrees f. 

Skin side up, score the skin making a checkered pattern.

Using coarse sea salt preferably, combine with freshly ground pepper and rub thoroughly the skin side only and in its cuts. That allow the fat to melt faster in order to properly sear your meat, and the salt will melt into the fat seasoning the whole duck.

Step 4. Sear it

In a non stick fry pan, place on stove top on High with NO oil and once hot, carefully place your duck skin side down and sear for 3 minutes or until golden and crispy. Proceed to searing all sides a few seconds leaving the meat part to sear last, for 3 minutes.

Place in the preheated oven, middle rack, for about 5-6 minutes. You can extend the cooking if you prefer medium well, although the more you cook it, the dryer the duck will be.

Remove and let stand for a few minutes before carving. This generally completes your cooking as well, therefore take this "cooking" time in consideration... Basically remove from the oven when it's almost to your liking!

Remember, duck fat is actually healthier than many other processed or cooking fats. read more Don't get thrown off when you see the amount of fat under the skin, as you are cooking with its own fat. Many chef recipes replace overall fats with duck fat.

Serve it on rice, salad or with some fresh vegetables, see my side dish recipe for tips cipollini & grelot potatoes and enjoy your delicious duck!

Sincerely

T @stuffedfaces