When my friend Sherman invited me over for dinner, I knew that Magret de Canard was running on my mind for a while, so I told him i would be bringing some. He said he would made my recipe of Cauliflower gratin and a salad.

I found the duck breasts at Bryan’s and was very please with the quality of the meat. I also grabbed a few brussels sprouts that I know I will shave with the mandoline and saute quickly in a pan with a bit of butter.

I pre-seasoned the meat. I have notice that no matter what meat it is so important to pre-season it. If I have time I would do it at least a day in advance, even on whole chicken, thank you for the tip Judy Rodger!.

In a very hot pan I started to cook the breast fat side down, to render the fat and to give it a crispy texture. Depending on the size and how you like your meat, I usually leave it on this for a good 7-10 minutes, then flip them and put them in the oven for another 5-7 minutes. I like mine rare, as you can see in the picture, but my friend and his husband preferred it a bit more cooked and I give them an extra 5 minutes in the oven. Those were pretty thick by the way and took quite a while.

I always use my finger to find out how the meat is cooked if you push on the meat and it feels still very soft then you have a rare. Harder the meat gets indicates it’s getting to a medium to a well done. It’s a trick that works with all meat.

It’s important to always rest your meat before you cut it for at least 5-10 minutes under a foil. The cooking will carry on a bit and your meat will be juicier.

This was a great meal, I have to say that the plate presentation wasn’t the best but hey the food was excellent!

Sherman made a nice salad and added some walnut and raspberries I liked it. It was a nice combination!

Bon Appétit!