Magret de Canard au Vinaigre Balsamique
If you can’t get fattened duck breast try this with regular duck breast, or with your favorite cut of steak. (If using steak moisten the pan with about 2 teaspoons (10 g) unsalted butter first, before placing the steak in the pan, and judge the cooking time by the way you like your steak. Steak will cook more quickly than the duck breasts.)
Two 13-ounce (390g) fattened magret de canard (duck breasts)
2 teaspoons aged balsamic vinegar
Fleur de sel
Freshly ground black pepper – optional
- Heat a heavy skillet over medium heat. When it is hot but not smoking, place the duck breast in it, skin side down. Cover and cook it until the skin is deep golden, about 8 minutes. Flip the duck breast onto the meat side, then flip it immediately back onto the skin side. Remove the duck breasts from the pan and drain off all of the fat. Return the duck breasts to the pan, skin-side down. Continue cooking over low heat, covered, just until the meat is done on the outside, but it still very rare inside, 5 to 6 additional minutes. Remove the duck breasts from the pan, and place them on a cutting board that will catch any juices that run from them. Drizzle each duck breast with balsamic vinegar, season with salt and pepper if desired and let sit for 8 to 10 minutes to allow the juices to retreat back into the meat.
- To serve the duck breast, cut it crosswise on the bias into thin slices and arrange these either on a warmed platter or four warmed plates. Drizzle the slices with the duck juices and serve immediately.