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Duck Breast Magret |
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What makes our Ducks here at Hudson Valley so special? Since our start in 1990, we have utilized a cross breed between the Male Muscovy and the Female Pekin, This Moulard breed provides the optimal balance between size and texture while also benefiting the flavor and color creating a duck with exceptional characteristics. Our Magret Duck sets the standard with its mild gaminess and robust flavor. One taste and you can see why chef’s demand Hudson Valley Duck.
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| Ingredients: |
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1 lb Duck Breast Magret from Hudson Valley
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| Procedures: |
Start by trimming away excess fat that extends beyond the edge of the meat.
Score the fat side in a cross-hatch pattern, only cutting ¾ of the way through the skin. Season liberally with salt and pepper.
Place a skillet over high heat and immediately place the duck breast skin side down in the dry pan. No fat or oil is needed.
Cook for about 8 minutes. Lower the heat to medium and flip the breast over, cooking for about 4 minutes.
You are looking for medium- rare inside.
As the breast cooks, fat will begin ton render and collect in the pan, this can be strained once or twice during the cooking process and reserved.
Let rest for five minutes, then slice into 1/8” pieces
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| Notes: |
2022-01-24: Served with scalloped apples and a garden salad.
2021-11-21: Cooked in the electric fry pan on high heat; 8 minutes in a dry pan and then 4 minutes. Too rare; longer next time.
2021-11-18: Added to our cookbook.
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02/14/2022
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