Duck

Duck is an essential part of French cuisine and the fattened breast known as magret de canard can be found on the menus of the grandest and most humble of restaurants in France. A typical French magret weighs around 300g and is usually served as a single portion. Grilling on a cast-iron or electric chargrill produces the best result although it can also be roasted on a bed of coarse salt. The flesh is kept moist by the thin layer of fat below the skin and should be cooked no more than medium-rare to optimise tenderness. It is essential to rest the cooked magret. I generally apply a light weight for the first 5 minutes’ resting time, then remove the weight and allow to rest for a few more minutes before returning the magret, skin-side down, to a hot pan to crisp the skin and provide a little injection of heat. Carve into 5mm-thick slices across its width and always place the slices on top of any accompanying sauce to maintain the skin’s crispness.