Magret Du Canard Recipe

Score and season

Pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern, cutting only through the fat (not the meat). Season both sides liberally with kosher salt and freshly ground black pepper. Let rest at room temperature for 15–20 minutes.

Render and sear

Place a large, heavy skillet (preferably cast iron) over medium-low heat. Place duck breasts skin-side down in the dry skillet (no oil) and cook gently for 8–12 minutes, rendering the fat and crisping the skin. Spoon off excess rendered fat into a container as it accumulates to avoid smoking. When the skin is deep golden and crispy, flip the breasts and sear the meat side for 2–3 minutes to develop color. For medium-rare internal temperature, transfer the skillet to a 200°C (400°F) oven for 5–7 minutes, or continue on the stove to reach 57–60°C (135–140°F). Remove duck to a cutting board and tent loosely with foil to rest for 8–10 minutes (this allows carryover cooking). Reserve 1–2 tablespoons of the rendered duck fat in the skillet for later use.

Sweat aromatics

While the duck rests (or in a separate small saucepan), add 1 tablespoon olive oil to a medium saucepan over medium heat. Add the minced shallot and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Pour in the red wine and red wine vinegar to deglaze the pan, scraping up any browned bits. Add the honey and brown sugar, stir to combine, then add the stock and fresh thyme. Bring to a simmer and reduce the mixture by about half, approximately 8–10 minutes, until slightly syrupy.

Finish sauce

Once reduced, remove from heat and whisk in 1 tablespoon cold unsalted butter to give the sauce shine and a silkier mouthfeel. Season to taste with salt and 1/2 teaspoon black pepper. If you have reserved duck fat, whisk 1 teaspoon into the sauce for added richness. Keep warm until plating.

Prep asparagus

Toss trimmed asparagus spears with 1 tablespoon olive oil, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper to coat evenly.

Grill

Heat a grill pan or outdoor grill to medium-high heat. Grill asparagus, turning occasionally, until tender-crisp and lightly charred, about 6–8 minutes depending on thickness. Remove from heat and keep warm. Alternatively, broil for 3–4 minutes per side.

Cook polenta

Bring 3 cups water to a simmer with 1 teaspoon salt in a medium saucepan. Gradually whisk in 1 cup instant polenta, stirring constantly to prevent lumps. Cook over low heat for 3–4 minutes until thickened. Stir in 2 tablespoons butter and 1/2 cup grated Parmesan until smooth. Taste and adjust seasoning with 1/2 teaspoon black pepper.

Set and chill

Pour the hot polenta into a lightly oiled shallow baking dish, spreading to an even 1-inch (2.5 cm) thickness. Cool to room temperature, then refrigerate for at least 45 minutes to firm up (can be prepared ahead).

Slice and crisp

When ready to serve, invert the chilled polenta onto a cutting board and slice into 6–8 rectangles or rounds. Heat 2 tablespoons vegetable oil (or reserved duck fat for more flavor) in a nonstick skillet over medium-high heat. Fry polenta pieces until golden and crisp on both sides, about 3–4 minutes per side. Transfer to a paper-towel-lined plate and keep warm in a low oven if needed.

Slice duck

Thinly slice the rested duck breasts on a bias into 1/4-inch slices. Arrange slices slightly fanned on each serving plate.

Plate components

Place a piece or two of crispy polenta next to the duck slices and arrange 6 grilled asparagus spears alongside. Spoon 2–3 tablespoons of the warm agrodolce sauce over the duck and a little around the plate for flavor. Drizzle optional balsamic reduction sparingly for added gloss and acid.

Garnish and serve

Finish with a light scatter of microgreens or chopped parsley and an extra grind of black pepper. Serve immediately so the duck is warm and the polenta remains crisp.