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Roasted Duck Magret
A Real Classic |
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1 duck breast
Grits or Yukon Gold Potato
Sea Salt
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1 duck breast, fat side scored and placed into a hot pan.
Cook until ½ the fat is reduced and a golden brown color.
Turn onto meat side and just cook for 3 min. drain on paper towel fat side down and season with salt.
I prefer this dish with grits/polenta; which should be loose, never stiff.
Place 2 heaping tablespoons of the polenta on a small plate. Slice the duck about thinly about a ¼ inch and place on top of the polenta and with an espresso spoon drizzle each plate with da Rosario USDA 100% Organic White Truffle Honey.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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Rosario Safina
New York
United States |
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| This recipe has been viewed 1912 times. |
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