Magret with Honey and Red Wine Vinegar Shallot Sauce

What you need

• 2 duck breasts, magret from a fatty Moulard or Muscovy duck, skin on, about 350-400 g each
• salt, to taste, plus flaky salt to finish
• black pepper, freshly ground, to taste
• 2 shallots, finely chopped
• 3 tbsp red wine vinegar
• 2 tbsp honey
• 150 ml (2/3 cup) chicken stock
• 20 g (1 1/2 tbsp) butter, cold, cut into cubes

Method

Restated from the original video

1. 1

   Take the duck breasts out of the fridge 20 min before cooking and pat the skin completely dry.

2. 2

   Score the skin in a crosshatch with cuts 1 cm (1/2 in) apart, cutting through the fat but not into the meat.

3. 3

   Season both sides with salt and pepper.

4. 4

   Lay the duck breasts skin side down in a cold, dry, heavy skillet and set it over medium-low heat.

5. 5

   Cook 12-15 min without moving them. Every few minutes pour the melted fat into a heatproof bowl and keep it for another use. The skin is ready when it is deep golden and crisp.

6. 6

   Flip the breasts and cook 3-4 min on the flesh side. Check the thickest part: 57 °C (135 °F) is medium-rare, the traditional French doneness. The food-safety guideline for poultry is 74 °C (165 °F), which gives well-done meat.

7. 7

   If the center is still cold, move the pan to a 180 °C (350 °F) oven for 3-5 min.

8. 8

   Transfer the breasts to a board, skin side up, and rest 8 min without covering, so the skin stays crisp.

9. 9

   Pour off all but 1 tbsp of fat from the skillet. Add the shallots and cook over medium heat 2 min, until soft.

10. 10

    Add the vinegar and scrape up the browned bits. Boil 1 min, until it has almost evaporated.

11. 11

    Stir in the honey and stock and boil 4-5 min, until the sauce is syrupy and reduced by about half.

12. 12

    Take the pan off the heat and swirl in the cold butter until the sauce turns glossy. Pour in the juices that collected on the board.

13. 13

    Taste and adjust with salt, pepper or a little more honey if the vinegar is too sharp.

14. 14

    Slice the duck thinly across the grain at a slant. Fan the slices on warm plates, spoon the sauce over and add a pinch of flaky salt.

Imported from askchefdennis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.