Magret de Canard(Seared Duck Breast with Honey, Orange, and Thyme)
- 1 DR DELICACY Moulard Magret de Canard (duck breast)
- 1/2 teaspoon salt
- 3 tablespoons DR DELICACY White Truffle Texas Wildflower Honey
- 5 2-inch fresh thyme sprigs
- 1/2 cup orange juice
- Using a sharp knife, score the layer of fat on the top of the magret de canard diagonally, making cuts spaced about an inch apart. Cut about halfway through the fat, not all the way down to the meat. Then, score in the other direction, making a hashmark pattern in the fat.
- Rub the salt all over the magret, then smear with the honey and give the thyme sprigs a good rub and stick them evenly all over the breast, pour in the orange juice and marinade for at least 8 hours.
- Preheat the oven to 400°F (200°C).
- Remove the magret from the marinade, unsticking any thyme sprigs that stick to it, and pat completely dry with paper towels.
- Place the duck breast fat side-down onto a cold cast iron skillet or other heavy, oven-proof skillet. Turn the heat to medium-low and let the fat render from the duck breast for about 5 minutes, then turn the heat up to medium and continue cooking for another 3-4 minutes or until much of the fat has rendered and the hashmarks on the fat side of the duck breast have contracted into a crispy brown diamond pattern. Drain the fat from the pan and reserve for another use.
- Flip the magret and place it, skillet and all, into the oven for about 5 minutes, until medium-rare (about 130°F on a digital thermometer).
- Remove the magret to a cutting board and let it rest for 8-10 minutes. Slice thinly and serve.