Meat from duck, the duck comes from the same piece (breast) as the fillet. The nuance is played out in the fact that the duck of the magret was fattened for its liver. Fatty and quality meat, duck breast is considered noble and is one of the favorite dishes of the French.
Discover six cooking modes, easy and effective for good duck breasts.
Cooking duck breast in the oven
Start by preparing the meat by incising the skin side in crosses (small diamonds or squares). During this time, heat your oven to 190 ° C. Put your duck breast in an ovenproof dish, skin side down and bake for about 20 minutes. Take out of the oven and let your duck rest for 10 minutes, covered with aluminum foil, before cutting it into slices.
Discover the recipe for duck breast and roasted figs, on video.
Cooking the duck breast in a pan
To cook the duck in the pan, start cooking on the skin side, for about 5 minutes, until it turns golden. Remove excess fat. Turn your duck breast over and cook on a lower heat for 5 to 7 minutes. Take out your duck breast and let stand 5 minutes before cutting. During this time, you can use a little cooking fat to create a sauce. In the South-West, duck breast is often tasted with a black cherry sauce. In your pan, after cooking and over very low heat, melt some crème fraîche in your duck fat with black cherry jam.
Cooking duck breast on the barbecue
It is possible to cook the duck breast on the barbecue, but this requires great vigilance. Prepare the meat by incising braces on the skin side. Place the barbecue grill as high as possible and start cooking the duck breast with the skin on the grill. When the skin begins to grill, flip the duck breast and cook for 2 minutes. Then turn over again and repeat the operation, leaving the flesh side for about ten minutes. Take the duck out of the barbecue and let stand 5 minutes before cutting.
Cooking the duck breast a la plancha
Widely used in the Southwest, proximity to Spain requires, the plancha and a good cooking method for duck breast. Start, as in a pan, by cooking the duck breast for about 5 minutes on the fat so that it colors and melts a little. Then cut slices and place them to cook on the plancha. Be careful, this cooking is fast so watch the color of your meat (especially if you want to taste it pink).
Cooking duck breast in Burgundy fondue
It is possible to cook the duck breast in a Burgundy fondue! As with beef, cut your duck breast into pieces and dip them at the end of a spike in your boiling oil. When you put your oil to the boil, throw in a bouquet garni or a few vegetables to give your fondue more flavor.
The duck breast in two cookings
This double cooking begins in the pan and ends in the oven. Why ? Because in this way, it allows the meat to grill, thanks to its cooking in a pan, while cooking in depth, thanks to the oven. As for other cooking, cut the duck breast crosswise on the skin side. Preheat the oven to 220 ° C and place your meat, skin side down in a very hot pan. Once the skin is golden brown (again, remove the excess melted fat), turn the duck breast over and cook for a few minutes on the flesh side. Then place the duck in the oven and watch the cooking time: it should be left to cook for 6 minutes for a rosy meat and 10 minutes for well-cooked meat.
To find out more about duck breast and discover many recipes, visit lemagret.fr and their social networks.
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