Magret de canard

Magret de canard is a breast cut from a fattened duck, cooked with a layer of fat. Chef Simon’s pan-cooked preparation trims this layer thin and seasons the meat with salt and pepper. Some removed fat is melted and filtered to grease the pan.^[1]

The breast is placed fat-side down in the heated pan, then turned to cook the flesh side. Excess fat is removed during cooking, and the meat is turned several times over moderate heat. Orange sauce or figs sautéed with honey and cider can accompany it.^[1]