Cooking the duck magret

The duck magret is one of my Cute sins Then his cooking is sacred!

I'll give you my way of cooking it.

Preparation

Provide for duck magret Not less than 400 g for 2 persons

With a knife, square the fat of the magret. If this fat overflows a little too much in relation to meat, you can remove excess fat.

Salt the magret.

Cooking

Preheat oven to 150 °.

In a skillet over medium heat, place the duck magret Fatty side. Let the fat melt and dispose of it in a container as and when. When duck fat is good gold and crispy, about 7 minutes later, turn it over and cook it 3 minutes side by side flesh over hotter.

Put the duck magret in the pan in the oven (if it lends otherwise put the Cardard magret in a dish suitable for the oven), fat to the top of the oven. Leave him five minutes. Her cooking will be bleeding. For a more dewful cooking put the oven at 180° instead of 150°.

Finish

Place the duck magret on a grid. Cover with aluminium paper. Let him rest for a few minutes.

For dressing, it can be sliced into thin slats. For my part, I prefer it in whole pieces.