How to make
When you want to cook a fancy duck magret but don't have time for complicated sauces to go with it, here's an idea how to serve it, so that your dish is perfectly finished and flavored in the quickest and easiest way.
Leave the duck breasts at room temperature for 20-30 minutes. Salt them on the skin side and cut the skin itself into rhombuses without reaching the meat.
When the duck has relaxed, place it in a frying pan without fat, skin side up.
Turn on the heat to medium and allow the fat to melt, by removing some of it in case it is too much. The skin should become golden and crispy.
Turn the breast over and bake it on the other side to your desired doneness. If you want to have tender meat, do not overcook the duck, it should be pink inside.
If the breasts are thicker, bake them on moderate heat, so that the heat penetrates inside. If they are smaller, then increase the heat and just seal, until they aquire a golden color.
Transfer the duck breasts into suitable serving plates, sprinkle with flaky Maldon salt, cover with a spoonful and a half of the jam and finally drizzle with raspberry balsamic reduction for a light sour flavor. This is the perfect combination for duck magret with blueberries - sweet, sour, salty.
Enjoy your meal!
