MAGRET DE CANARD

"Magret de Canard" simply means "duck breast"...

My favorite way to prepare it is like a "Steak au poivre / Pepper steak"
(1 magret suits for 2/3 persons).

- In a non-stick pan, with no grease, fry the magret on the greasy side
(medium/high flame) for 10 minutes ; empty some grease from time to
time to leave only the amount of 2 Tbspoons.

- Turn it and fry the other side with 2 Tbspoons of coarsely ground
pepper for 5 to 8 minutes (depending on its thickness and how rare
you like it). Take it out from the pan (keep it warm) and deglaze the pan
with 2 Tbspoons Cognac which you need to heat and flambé...
Then mix with 3 Tbspoons sour cream, put the magret back in for 2-3
minutes then slice the magret and serve with the sauce.

If you wish, you can also simply prepare the magret oven grilled (8-10
minutes each side, begin with the greasy one, and don't forget the oven
sheet below to collect the grease that will fall).