Recipe: Duck Magret Strips Soissonnaise Style

1 Score the fat side of your magret in a crosshatch pattern.

2 In a wok, place your duck fat-side down, then roast over low heat for 5 minutes, then flip it over salting and peppering the meat side, cook for 2 minutes.

3 Transfer it to a deep plate, pouring half of the rendered fat over it and cover.

4 Then in this wok, add your pepper dice, salt and pepper, cook gently for 5 minutes, add the garlic, tomato coulis, thyme and honey vinegar, let cook for another 5 minutes then add the poultry stock, your beans and your olives and let simmer for 7 to 8 minutes, add your soybean pods and finally place your magret on top along with the rendered juice.

5 Then in 2 well-heated plates, plate your magret sliced into strips with your garnish around it.