Magret Du Canard (g/f) Recipe

Prepare and score duck

Pat duck breasts very dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat (about 5 mm deep). Season both sides generously with kosher salt and black pepper. Let sit at room temperature 15 minutes.

Render skin and sear

Place a cold, dry heavy skillet (cast iron recommended) over medium-low heat. Put duck breasts skin-side down in the skillet. Cook slowly, pressing down briefly to ensure even contact, until the fat renders and skin is deep golden brown and crisp, about 8–12 minutes. Spoon off and reserve excess fat into a heatproof container as it accumulates (leave about 1 tbs in pan). Flip the breasts and increase heat to medium-high; sear the meat side 1–2 minutes until browned. Transfer breasts to a baking sheet, skin-side up, and finish in a 180°C (350°F) oven for 6–8 minutes for medium-rare (internal 55–57°C / 130–135°F). Rest on a cutting board tented loosely with foil for 8 minutes before slicing.

Make agrodolce sauce

While duck rests, wipe the skillet of excess solids leaving any brown fond and about 1 tbs rendered fat. Return to medium heat and add the sliced shallot; sweat until soft, about 2 minutes. Add sugar and stir to melt, then pour in the red wine vinegar and port/balsamic, scraping up browned bits. Reduce briefly by half, then add the stock and thyme. Simmer until sauce lightly coats the back of a spoon, about 4–6 minutes. Turn off heat and swirl in cold butter cubes, one at a time, to emulsify and gloss the sauce. Taste and adjust seasoning with salt and pepper.

Slice and finish duck

Slice each rested duck breast thinly on the bias. Arrange on warm plates, spoon a generous amount of agrodolce over and around the slices. Reserve some sauce for the plate decoration.

Bring water and 1 tsp salt to a gentle boil in a medium saucepan. Gradually whisk in the cornmeal (polenta) to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy and the grains are tender, about 25–30 minutes for coarse polenta. Stir in 15 g butter and grated Parmesan if using. Taste and adjust salt. Pour the hot polenta into a lightly oiled shallow tray or baking dish about 1.5–2 cm deep and smooth the surface. Let cool to room temperature, then chill in refrigerator at least 1 hour until firm.

When ready to serve, turn chilled polenta out onto a cutting board and cut into rectangles or rounds (about 6–8 pieces). Heat a large nonstick skillet over medium-high heat with 3 tbs vegetable oil. Fry polenta pieces until golden-brown and crisp on both sides, about 3–4 minutes per side. Drain briefly on paper towel and keep warm in low oven (100–120°C / 210–250°F).

Preheat a grill pan or outdoor grill to medium-high. Toss trimmed asparagus with 1 tbs olive oil, sea salt and 1/2 tsp black pepper. Grill asparagus, turning occasionally, until tender-crisp with char marks, 4–6 minutes depending on thickness. Finish with a squeeze of lemon if using.

On each plate, place a piece or two of crispy polenta as the base. Fan sliced duck breast over the polenta or beside it. Arrange 4–6 grilled asparagus spears alongside. Spoon remaining agrodolce sauce around the duck and polenta for contrast. Sprinkle microgreens and a pinch of coarse sea salt as a finishing touch. Serve immediately so duck stays warm and polenta remains crisp.