Magret de Canard, Part III

Monday, October 22, 2012 2comments No tags Permalink 0

Here’s that magret de canard from yesterday. So easy and the best thing ever.

I’ve tried a bunch of different suppliers and my favorite is still Hudson Valley Foie Gras. Order online, or find it at Citarella (I go to the 10th St/6th Ave location).

Click and  for my previous (and more detailed ;) posts on magret de canard.

  •  tight, deep crosshatch across the skin/fat
  •  salt and pepper
  •  cook fat side down for 8-10 minutes on medium
  •  flip and cook meat side down another minute
  •  slice and serve

We eat it rare. Plain over hot white rice, nothing more satisfying ^_^

2 Comments
  • Felipe Donnelly
    October 25, 2012

    could not agree more with the supplier! You can also get it through fresh direct at a much better price or also at Ottamaneli's.

  • Kathy YL Chan
    October 27, 2012

    Hi Felipe! Thanks for the tip…had no idea that Fresh Direct also supplies Hudson Valley products! :)

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