magret duck breasts

my mom sends us care packages full of frozen duck, ribeyes, and filet mignons. #spoiled

so in an attempt to save money and free up the freezer, i asked for her amazing duck recipe. it’s foolproof, and ridiculously simple! a delightful french meal…so make sure to have some wine on hand as well.

great dish with some sauteed vegetables or potatoes on the side. you can find the duck at specialty grocery stores, costco, or online. it’s a red meat, moist, from the breast of mallard ducks.

magret duck breast

magret duck

total time: 30 min | serves: 3-4

what you need:

  • Magret duck breasts (one breast for 2 or 2 for 3 people)
  • 1 can low sodium chicken broth
  • 1 tbsp oyster sauce
  • 2 or 3 shallots, chopped
  • 2 tbsp butter
  • 1 tbsp peppercorns
  • salt and pepper to taste

get it done:

  • score the duck breasts in both directions on the fatty side and season with salt & pepper

magret duck breast

  • place in skillet over medium heat until the fat renders and skin is crispy
  • pour out the fat, flip the duck breast over, and cook for another 6 minutes for rare

magret duck breast

  • let it rest on a plate, cover with foil
  • in the same skillet, add chopped shallots and peppercorns, scrape the bottom of the pan
  • pour in chicken broth, and let it reduce to about half, then add oyster sauce

  • add salt/pepper to taste
  • when you’re ready to serve, add the butter
  • slice the breasts and pour the sauce on top and serve hot!
magret duck breast
bon appetit!
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