How to make
Clean the duck breasts from the excess skins and fat. Cut the skin diagonally in the shape of diamonds without reaching the meat.
Rub the magret with rosemary and black pepper and rub salt only into the skin. Set them aside, until it's time to prepare them.
Get started with the sauce, by coarsely chopping the shallots, celery and leeks. Fry them with a little salt in the butter and olive oil, until they soften and start to brown slightly. Add the grated tomato and cook for 1-2 minutes, then pour the sugar and stir to caramelise it.
Squeeze the juice from both limes and grate the peel of one of them. Pour half of the juice over the caramelized vegetables and stir briefly.
Pour the wine and wait for the alcohol to evaporate for 1-2 minutes, then pour the broth, remaining lime juice, vinegar and more salt, if you like. Cook on medium heat for 10 minutes.
Pour rum, citrus shavings (only the green part, grated on a fine citrus grater). You can also pour a little of the separated duck fat, it adds a wonderful aroma. Stir for another 2-3 minutes and adjust according to your taste with more salt, or more sugar, depending on which flavor you prefer to prevail. You can also dilute with more broth or water.
Puree the prepared lime sauce to make it as smooth as possible. If it is thick, dilute with more water. Keep it warm on the stove on the lowest setting.
It's time for the duck magrets. To prepare them in the easiest and best way, first let the oven heat up to 390°F (200°C). If desired, you can additionally rub them with a little citrus peel for an intense aroma. Heat a pan over high heat and when it is heated, add the magrets, skin side down. You don't need to add fat, since the skin itself will release a lot of fat. Some duck magrets have more, others less. If it starts to separate too much, remove it from the pan with a spoon and set it aside. The goal is to seal, bake, rather than fry, the magret.
Once a dark golden brown color is obtained on the skin side, flip it and cook it on the other side for a short time - again, until golden.
Transfer the duck magret into a tray, drizzle with a little olive oil or from the separated fat and cover with aluminum foil. Place in the preheated oven and bake for 10-15-20 minutes, depending on your preferred doneness. Note that duck meat is game anyway and if overcooked it would become tough and dry. The perfect degree for me is medium with a dark skin, light pale pink flesh and bright pink core.
After removing from the oven, leave the meat rest for 4-5 minutes, so that its juices settle and it remains fresh and tender. Keep in mind that even with this manipulation, the cooking process will continue.
Place the magrets in a platter, cut into slices using a sharp meat knife, in order to cut it like butter and not struggle. Sprinkle with coarse flaky salt and drizzle with the delicious sweet and sour lime sauce.
Serve it warm at a festive dinner!
Enjoy your meal!
