How to make
Clean the duck magret from the excess skin and fat on the surface. A magret is a duck fillet with skin, usually quite thick, because of the subcutaneous layer of fat.
Salt well only on the side of the skin, this helps to separate the fat in question more quickly during cooking. Make rhombus slits on it without reaching the meat. This makes the process even easier.
Let the oven heat up to 390°F (200°C). Rub both sides of the magret with thyme and black pepper and seal on both sides until golden, by starting off skin side first. If it releases a lot of duck fat scoop it out of the pan with a spoon. You can use the separated duck fat for various dishes.
Wrap the well-sealed piece of meat in aluminum foil, place it in a baking pan and put in the heated oven.
Roast to your desired doneness - 10 minutes is enough for it to be rare, 15-20 minutes for medium and a little more for well done meat without any pink color. Note that long cooking dries out the game meat, so it's always better to leave it pink on the inside.
You can cut it after 10-15 minutes and check it.
After removing it from the oven, leave it for another 3-4 minutes wrapped in foil. During this time, know that it will continue to cook.
While the duck is cooking, make the sauce, which is made quickly.
For it, fry the shallot with a little salt and the sugar, until it softens. Add the cream and the foie gras in pieces. It will melt almost immediately. Instead of fresh duck liver, you can also use the same weight pate of goose or duck liver.
Season the sauce with black pepper and salt and if desired, blend to your desired consistency. It is best if it is fine and smooth.
Serve the duck magret, sliced and covered with the aromatic foie gras sauce (you can also just put it on the side in a bowl).
Enjoy your meal!
