How to make
Prepare the grill and place the grill rack at medium level position or relatively low position near the coals. Leave them to slightly settle down and not be too strong, while cooking the meat.
The first important rule is for the meat to be at room temperature. If desired, rub it with rosemary, which is great company for duck meat.
The next important step follows.
Make rhombus shaped slits on the skin, not very deep, without reaching the meat. It is necessary to cook it lightly in a pan on the side of the skin to release most of the fat, otherwise this fat will drip onto the coals, ignite them and smoke the meat, which will kill its authentic taste.
To remove the excess fat, we need to do the following. On the side of the skin, which we have cut, add a little salt and place it in a pan, which has been heated over medium heat. After a minute or two, most of the duck fat should have fallen off and the skin layer should have become thinner. We do not intend to cook it, until it aquires a golden color, so immediately remove the magret and place it on the grill with the meat side facing down.
Cook it for 1-2 minutes and turn it on the other side for the same amount of time. The degree of readiness of the meat also depends on your preferences, but know that if you overcook it, you will dry it out and it will become tough. It also depends on the size and thickness of the magret. If they are small and thin, be very careful. It is enough for them to aquire a dark color on the outside and to remain pink and soft on the inside - this is the perfect appearance of such meat.
After removing it from the heat, sprinkle it with coarse flaky salt and serve it warm immediately. A great combination for the magret are caramelized fruit or onions, blueberry jam and french fries. A suitable drink, of course would be, red wine.
Enjoy your meal!
