Recipe: Duck Breast (Magret) on BBQ or Plancha

Name: Magret de canard au bbq ou a la plancha
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 portions
Ingredients: Deux beaux magrets de canard mulard de 400 g chacun environMarinade des Magrets :10 cl d'huile de noix bio2 cuillers à soupe de miel liquide *2 cuillers à soupe de moutarde de Dijon forte3 tomates moyennes de jardin mondées puis taillées en gros dés puis réduites à la poêle et assaisonnées (ou à défaut 20 cl de sauce Barbecue ou 4 à 5 cuillers à soupe de bon coulis de tomate)3 gousses d'ail dégermées puis écrasées et hachées finementUne belle pointe de piment d'EspeletteUne pincée de basilic séché ou de feuilles fraîches émincéesUne pincée de thym(citron si possible)2 cuillers à soupe de persil simple haché finement1 cuiller à soupe de curcuma(Madagascar si vous trouvez)Poivre du moulin ou de TimutFleur de sel

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 10 min

Cook 8 min

Total 18 min

Servings 4 serv.

Ingredients for 4 servings

Two beautiful mulard duck breasts of approximately 400 g each

Marinade for the Duck Breasts:

10 cl of organic walnut oil
2 tablespoons of liquid honey *
2 tablespoons of strong Dijon mustard
3 medium garden tomatoes, blanched, cut into large dice, then reduced in a pan and seasoned (or failing that 20 cl of barbecue sauce or 4 to 5 tablespoons of good tomato coulis)
3 cloves of garlic, degerminated, crushed and finely chopped
A nice pinch of Espelette pepper
A pinch of dried basil or finely sliced fresh leaves
A pinch of thyme (lemon thyme if possible)
2 tablespoons of finely chopped flat parsley
1 tablespoon of turmeric (Madagascar if you can find it)
Freshly ground pepper or Timut pepper
Fleur de sel

Step-by-step directions

The day before:

1- Prepare the marinade by mixing all the marinade ingredients, give it a quick blend to homogenize the marinade well, the dosage of spices is to your taste.

2- Trim your duck breasts:
Trim the fat generously from the edges of each duck breast lengthwise
Lightly score the skin of each duck breast in a crosshatch pattern, this will allow the fat to melt better during cooking and nourish the meat.

3- You can, for cooking on a plancha or Kamado, cut each duck breast in two lengthwise.

4- Generously brush each duck breast with the marinade and refrigerate overnight in a covered dish.
Two hours before cooking begins

5- Remove the duck breasts from the refrigerator so they return to room temperature, and allow the marinade to finish its work.
Cooking:

6- On a hot plancha at 250°, or a Kamado, place your duck breasts skin side down (no need to oil the plancha: the fat from the duck breasts melting is enough).
Cook the duck breasts 2 to 4 minutes on each side depending on the desired level of doneness.

7- For the BBQ, cook on very high heat 6 minutes on the fat side, then 3 minutes on the lean side, taking care to move your duck breasts on the BBQ as soon as flames appear, so that they do not burn.
Serving:

8- The remaining marinade served separately accompanies the duck breasts beautifully, or to possibly accompany a small endive salad with toasted walnut pieces cut in half or some sautéed porcini mushrooms (if you can find them).
*We tested this dish with an exceptional summer honey from my friend Frédéric Cuissette located in Saleux (80)

Canard Magret de canard Plancha