Duck Magret with Honey and Balsamic Glaze
Total time: -
Prep:
10 min
Rest:
5 min
Cook:
25 min
Ingredients
4 servings
Instructions
- Prepare & Cook the Duck Magret Pat the Duck Magret dry. Score the skin in a criss-cross pattern, season generously with salt and pepper. Place skin-side down in a cold skillet over medium-low heat to render the fat. Cook 6–8 minutes until skin is golden and crispy. Flip and cook another 4–6 minutes for medium-rare. Remove and rest under foil.
- Make the Honey-Balsamic Glaze In the same pan, discard excess fat (leave about 1 tbsp). Add butter, then honey, and balsamic vinegar. Simmer 2–3 minutes until slightly thickened.
- Prepare the Garlic Green Beans Bring salted water to a boil, add Extra Fine Green Beans, blanch 3 minutes, then drain. In a skillet, heat olive oil, add minced garlic, cook 30 seconds. Toss in beans, season with salt & pepper, sauté 2 minutes.
- Heat the Potatoes Anna Follow package instructions to heat the Potatoes Anna until golden and crisp.
