Cooking the duck magret

Theduck magretis one of myCute sinsThen his cooking is sacred!

I'll give you my way of cooking it.

Preparation

Provide forduck magretNot 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 theduck magretFatty side. Let the fat melt and dispose of it in a container as and when. When duck fat is goodgold and crispy,about 7 minutes later, turn it over and cook it 3 minutes side by side flesh over hotter.

Put theduck magretin the pan in the oven (if it lends otherwise put theCardard magretin 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 theduck magreton 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.