Oh, for all of you duck lovers out there this is a simple and fast way to enjoy duck in minutes. I use this product-Breast Magret (literally the breast of a fat duck) is boneless, leaving nothing but the leanest, most savory portion of the duck, which is why many people have come to know it as the "duck steak". Look for it at gourmet meat section of the store.
It usually comes in a set for two breast connected by the skin. Cut it in the middle and score the skin part in criss cross manner, do not cut through the meat, just score the skin part.
Preheat a large saute pan on high heat. Put a little bit of olive oil and place breasts skin side down on the pan. Sear it on high for 10-12 minutes till most of the fat is rendered and it has a crisp top. Flip to the other side leave for a few minutes and then place it in the oven for another 10 minutes to have it done at Medium Well. I cook it this way because my kids also eat this for diner, if it is just adults and you would like to enjoy it at Medium Rare with some blood cook it less time. Remove it from the oven and rest it on the cutting board under the foil for 10 minutes before cutting.
Resting it allows all and natural juices to redistribute itself and meat will be very juicy. When ready to serve cut it on a diagonal in a very thin slices and serve it with you favorite side. I did served it with Napa cabbage with leeks and raisins and cauliflower gratin.
Enjoy and Happy Eating!
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