Inspired by: Comment réussir la cuisson du magret de canard
Comment: Duck breast is eaten pink, even rare. If it is over cooked, it becomes hard and dry. Do not prick the duck breast with a fork or thermometer during cooking to prevent the juice from escaping.
It is almost essential to serve a small sauce or jus with the duck breast. The green pepper sauce below is a great choice, another would be an orange sauce ...
As we are going to place the pan in the oven, be careful not to burn yourself with the handle, taking the meat out of the oven AND preparing the sauce !!!
For the pepper, I prefer to put some at the end lest it burns during cooking and becomes bitter.
The fat rendered by the duck breasts can be saved for another use.
Fond lié: use a light stock, and mix in a little cornstarch (30 g/liter), so here, 3+ g.
2 beautiful duck breasts
1 shallot, finely chopped
1 schlook port wine
1+ dl chicken stock (lié) or veal stock (lié)
1- dl cream (opt)
2 teaspoons of green pepper, one of which crushed
S + P
Preheat the oven to 180C.
Trim the magrets if necessary.
Incise the skin side in lozenge pattern of ~1 cm, without reaching the meat, salt on both sides.
Place the meat in a frying pan (without fat), starting COLD, skin side first, for 6 to 8 minutes over medium heat, until most of the fat is melted and the skin is roasted. Remove the fat as you go. It is necessary to brown the skin, to melt the fat, but not to burn the duck.
Place the fillets in the oven for 5 minutes then let them rest 10 to 15 mn, covered with aluminum foil after having peppered them.
In the same pan (CAUTION hot handle), sweat the shallots in a little duck fat, then deglaze with port.
Add the green pepper, add the stock and reduce a little.
Add the cream (opt), and reduce for a good consistency.
Add the juice rendered by the meat.
Cut the duck into aiguillettes (slices not too thin) and serve with the sauce.