Duck Magret: a gourmet delight!

Dear friends of this community in Paulina Cocinawelcome to a new French recipe: the magret de pato. This dish has several peculiarities and one of the most important is the cooking point. But don’t worry, in this post we are going to see all the data and tips to achieve the best duck magret.

He magret de pato It is a popular dish of French gastronomy. The word “duck breast” comes from the French term “lean”that means “skinny“ o “fat-free“ and is applied to the chest of the fit. Something similar to what happens with chicken breasts. So today we are going to see everything about the duck magret and its traditional recipe.

About the duck magret

What is duck magret?

The duck magret is characterized by its juicy and tender meat, with a layer of fat on the outside that gives it flavor and juiciness during cooking. It is usually cooked on the grill, grilled or in a pan, over high heat to seal the fat and then it is finished cooking to the desired point.

Because duck meat itself is not very tasty, it is common to marinate magret before cooking with ingredients such as red wine, honey, soy sauce, or other seasonings to enhance its flavor.

Where is the delicious and sophisticated duck magret from?

Duck magret, or duck maigret, originated in the southwestern region of France, especially in the Gascogne area, known for its production of duck and foie gras. Duck farming in this region is a deep-rooted tradition and has led to the development of various culinary preparations, duck magret being one of the most outstanding.

The magret is a special part of the bird. Its about duck breast or fillet, specifically from the mulard duck species, which has been raised and fattened through a special feeding process. It is as its name indicates a type of lean meat.

3 different types of cooking

Regarding its uses, the duck magret is a very versatile ingredient in the kitchen. Some of the more common preparations include:

1. roasted or grilled: It can be roasted in the oven or on the grill, which gives it a crispy exterior and a juicy interior. It can be previously marinated with various spices, herbs or sauces to enhance its flavor.
2. Pan or griddle: It can be cooked in a skillet or griddle over high heat to seal the fat and then finish cooking to the desired point. This allows for a golden outer layer and pink, juicy meat on the inside.
3. Smoked: Some chefs also choose to smoke the duck magret, which adds a distinctive smoky flavor. Either a hot or cold smoking technique can be used to achieve different results.

How is duck magret served?

It is usually served cut into thin slicesaccompanied by sauces such as red fruit sauce or orange sauce, and is usually enjoyed with garnishes such as mashed potatoesstir-fried vegetables or salads. Its distinctive flavor and succulent texture make it a prized gourmet dish in many parts of the world.

Duck breast recipe

Duck maigret is valued for its intense flavor, its juicy texture and its versatility in the kitchen, and is a culinary delight appreciated both in France and in other parts of the world. This recipe is the most faithful to the original and very complete.

• Yield: 4 portions
• Preparation time: 45 minutes

Ingredients

• 2 duck breasts
• Sal
• ground black pepper

for the sauce

• 2 shallots, finely chopped
• 120 ml of red wine
• 120 ml of chicken broth
• 1 tablespoon butter
• Sal
• ground black pepper

How to make duck magret

1. Prepare the duck magrets. Make a few diagonal cuts in the magret skin, being careful not to cut the meat. Season both sides of the magret with salt and pepper.
2. In a large skillet over medium-high heat, place the magrets skin-side down in the skillet for 8-10 minutes, until the skin is golden from side to side. Let rest for a few minutes before cutting.
3. In the same skillet, remove some of the fat, leaving just a few tablespoons. Add the chopped shallots and cook over medium heat until tender and lightly browned. Add the red wine and the chicken broth. Bring the sauce to a simmer over medium-high heat to reduce and thicken. Cook for about 5-7 minutes until the sauce has reduced by half.
4. Remove the pan from the heat and add the butter. Mix well until melted and sauce is smooth. Season to taste.
5. Cut the magrets into diagonal slices approximately half a centimeter thick. Serve the duck magret slices on individual plates and garnish with the sauce on top. Serve the duck magret with the hot sauce. Accompany it with garnishes such as mashed potatoes, sautéed vegetables or a fresh salad.