Magret de Canard with Pommes Sarladaises

Serving: 416 g

Ingredients

• duck breast170 g
• potato180 g
• garlic6 g
• mushrooms60 g

Recipe steps

1. Score the fat cap of the magret in a fine crosshatch without cutting the meat, season both sides generously with coarse salt and pepper, and set it skin-side down in a cold heavy pan.
2. Bring the pan to medium heat and render 12-15 minutes, pouring off the fat into a bowl as it collects, until the skin is thin, amber and crisp.
3. Flip, cook 3-4 minutes for rare-to-medium-rare, then rest the magret on a warm plate, loosely covered, for 10 minutes.
4. Meanwhile sauté the sliced potatoes in a few spoons of the reserved rendered fat over medium heat until golden, adding the mushrooms halfway; finish with the chopped garlic and parsley off the heat.
5. Carve the magret across the grain into thick slices and serve fanned over the potatoes with the resting juices spooned over.

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