Our easy-to-cook duck meat can be grilled, pan-seared, roasted, braised or eaten as a confit. It can be thrown into many quick dishes, making it a highly practical ingredient for everyday meals. Serve it plain with a fruit sauce on the side. Your taste buds will thank you.
Magret is the name reserved for the breast of a duck that has been force-fed to produce a fatty liver (foie gras). Brome Lake ducks are naturally fed; their duck breast meat is lighter in color, leaner but less dense. It is also smaller and weighs on average 225 g compared to 375 g for the magret. Whereas magrets are best when served rare to medium rare, Brome Lake duck breasts are more forgiving since their meat stays moist even when cooked medium. Sold in individual format.
Pre-heat oven to 190°C (375°F).
Take the duck breast out of the refrigerator and leave at room temperature for approximately 15 minutes before cooking.
Pat dry with a paper towel.
Trim excess fat from around the duck breast.
Make incisions in the skin in a crosswise pattern, without cutting into the meat.
Season with salt and pepper.
Gently heat an oven-safe skillet on low heat. Place the breast in the pan, skin side down, and cook gently on medium heat without touching for 8 to 10 minutes.
Remove the rendered fat from the skillet as needed during cooking.
Turn the duck breast over in the pan and continue cooking in the oven for 8 to 10 minutes or until it reaches an internal temperature of 58°C (137°F). The breast should be medium firm to the touch and still pink inside.
Remove the duck breast from the oven and place on a plate. Let stand for 5 minutes, loosely covered with a piece of aluminium foil.
Season with fleur de sel to taste if desired. Slice on the bias or serve whole.
Use cooking time as a guide only. Note that cooking times may vary depending on many factors, such as type of oven used, the size of the breast, the number of breasts cooked at the same time, etc.
Preheat the barbecue by turning on only one burner at maximum heat.
Grill the boneless duck breast on direct heat (open burner side), skin side down, for 2 minutes, turning once.
Continue cooking on indirect heat, with closed cover, skin side down, for 8 to 9 minutes.
Finish cooking on direct heat with open cover, meat side down, for approximately 2 minutes.
Remove breast from the grill and let rest 3 to 4 minutes before slicing, wrapped in aluminum foil. This allows the meat fibres to relax, making for a juicier and more tender product.
For even tastier duck breasts, serve them with a sauce. Fruit sauces go well with duck. Quick Porto Sauce:
Drain fat from pan. Deglaze with 30 ml (2 tbsp) of port wine. Add 200 ml (7 oz) of duck (or veal) stock.
Reduce to half and season with a pinch of pepper.
Tips and tricks
For tender duck breasts, do not slice meat too thin when serving. Keep slices thicker or simply leave them whole, as slices lose their juiciness and dry out quickly.