Drinking tea makes me hungry. And because I drink/taste throughout the day for work, I end up snacking a lot. Often cakes and sweets…and duck! I keep duck breasts in the fridge, ready to be cooked in a few minutes. I serve bigger duck breasts for lunch and dinner (and sometimes do a lapsang souchong-crusted version) but these tiny ones (about 1/3 pound) are perfect for snack.
If you’re in NYC, there are three good places to get magret de canard:
- Dickson’s Farmstand Meats ($12.95/pound)- this is where I get the tiny duck breasts that are 1/3-1/2 pound
- Eataly ($19.95/pound) – bigger duck breasts, about 3/4-1 pound each
- Ottomanelli & Sons ($19.95/pound), Bleecker Street location – same size as Eataly
- D’artagnan ($14.99/pound) – online shop and amazing resource. I’ve spent hours on this website for fun. If they had a store, I’d visit every day. They also have a ton of other duck products. You can get moulard (which is the one you want for this dish) muscovy, peking, and rohan ducks! Heaven.
Here’s how to do it…
Take the cleaned duck breast and make a tight crosshatch.
Heat the pan to medium and put skin/fat side down. Render the fat…
…and drain out the fat into a bowl every few minutes.
In about five minutes, flip it over and cook meat side down for another minute. Then you are done! I like it on the rare side, though cook shorter/longer depending personal preference and the size of your duck.
Let rest on the cutting board for a few minutes.
Slice and eat. Maldon and a crack of pepper make all the difference. Gets better every time ^-^
P.S. This goes extra well with a roasted tieguanyin.