Magret de Canard (Seared Duck Breast with Honey, Orange, and Thyme)

Ingredients

• Duck breast

  Young duckling, domesticated, white pekin, meat and skin, boneless, cooked, roasted

  ⅓ breast, bone removed or 80g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  10 dash or 1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Caramelized Onion Naan

  Sensations

  5g

Directions

1. Using a sharp knife, score the layer of fat on the top of the margret de canard diagonally, making cuts spaced about an inch apart. You want to cut about halfway through the fat, not all the way down to the meat. Then, score in the other direction, making a hashmark pattern in the fat. This will help the marinade get into the meat, and will also help the fat contract evenly when you sear the breast.
2. Rub the salt all over the magret, then smear with the honey and give the thyme sprigs a good rub and stick them evenly all over the breast. Place this in a zip-top bag and pour in the orange juice. Press out as much air as you can from the bag and place it in a tupperware large enough for the magret to lay flat, and marinade for at least 8 hours (up to 48 hours).
3. When you're ready to cook, heat the oven to 400F (200C).
4. Remove the magret from the marinade, unsticking any thyme sprigs that stick to it, and pat completely dry with paper towels. Place the duck breast fat side-down onto a cold cast iron skillet or other heavy, oven-proof skillet. Turn the heat to medium-low and let the fat render from the duck breast for about 5 minutes, then turn the heat up to medium and continue cooking for another 3-4 minutes or until much of the fat has rendered and the hashmarks on the fat side of the duck breast have contracted into a crispy brown diamond pattern. Drain the fat from the pan and reserve for another use. Flip the magret and place it, skillet and all, into the oven for about 5 minutes, until medium-rare (about 130F on a digital thermometer, but I always just poke it to check).
5. Remove the magret to a cutting board and let it rest for 8-10 minutes. Slice thinly and serve.
6. (source: http://www.dianeabroad.com/2012/11/magret-de-canard-seared-duck-breast-with-honey-orange-and-thyme/)

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