Magret de Canard au Miel

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

French · 30 min · gluten-free, low-carb, high-protein

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Ingredients

• 2 (12 oz each) duck breasts
• 1 tbsp honey
• 1 tbsp sherry vinegar
• 1/4 cup chicken stock
• 1 minced shallot
• 1/2 tbsp unsalted butter
• 1/2 tsp coarse salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Score the duck skin in a crosshatch and season both sides with salt and pepper.
2. Place the breasts skin-side down in a cold pan and cook over medium heat for 8 minutes to render the fat until crisp.
3. Flip and cook 4 to 5 minutes more for medium-rare, then rest on a board.
4. Pour off most of the fat, soften the shallot, then add the honey, vinegar, and stock and reduce to a glaze, finishing with butter.
5. Slice the duck against the grain and spoon over the honey sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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