Prep 15 mins
Cook 15 mins
Magret is the boneless breast meat of a domestic duck and are meaty and plumper than the breast you'll find on an ordinary roasting duck and can be found in gourmet shops...that being said, you can still use a regular duck breast for this recipe.
- 1 inch ginger, thinly sliced
- 1 green onion, including green parts, cut in pieces
- 2 tablespoons hoisin sauce
- 2 tablespoons mirin rice wine
- 1 tablespoon soy sauce
- 1 teaspoon chili oil or 1 pinch ground red pepper
- 1 large duck breast, about 3/4 lb., boneless, cut in half and skin left on (magret)
- Heat the oven to 350°.
- For the glaze, combine the ginger and green onions in a food processor; pulse until coarsely chopped; add the hoisin sauce, mirin, soy sauce and chili oil; process until pureed; adjust seasoning with soy sauce and chili oil, if desired.
- Crosshatch the skin of the duck breast with the point of a knife, cutting very close to the meat but DON'T cut into the meat or you'll lose precious juices in the cooking process!
- Heat a dry skillet over medium heat; fry the duck breast until the skin is thoroughly brown and crisp, about 5 minutes; turn, brown the other side for about 3 minutes; pour off excess fat.
- Transfer the duck to a shallow baking dish; pour the glaze over to coat the meat, roast until it feels resilient to the touch, for medium, about 12 minutes (I don't like red in my duck so I roast 2 minutes longer); transfer the duck to a shopping board and let it rest 5 minutes.
- Carve on the diagonal; transfer to a platter or plates and spoon the pan juices over.