Magret de Canard

Ingredients

• 2duck breasts, about 400 g total, skin on
• 4 sprigfresh thyme
• 2 clovegarlic, unpeeled, bruised
• 3/8 cupred wine
• 3/8 cupchicken stock
• 1 1/2 tspflaky salt
• 1/2 tspblack pepper

Method

1. 1

   Cut a close diamond pattern through the skin and fat, taking care to stop before the meat. Salt the skin generously and leave it for ten minutes.

2. 2

   Lay the breasts skin-side down in a cold, dry pan and only then turn the heat to medium-low. Let the fat run out slowly, pouring it off as it collects.

3. 3

   When the skin is deep brown and crisp, turn the breasts, add the thyme and garlic and cook for three minutes more. Move them to a warm plate to rest.

4. 4

   Pour off all but a spoonful of fat, pour in the red wine and reduce it to almost nothing, then add the stock and reduce again until it is syrupy. Season with pepper.

5. 5

   Slice each breast on a slight angle, fan it out and spoon the jus around rather than over, so the skin stays crisp.