Magret de canard

Method

Score the duck skin in a crosshatch pattern without piercing the flesh, then season generously with salt and pepper. Place skin-side down in a cold frying pan and cook over medium heat for 8-10 minutes, rendering the fat and crisping the skin, then turn and cook for 3-4 minutes for medium-rare. Rest the magret on a warm plate for 5 minutes. In the same pan, sauté the shallot until soft, deglaze with red wine and reduce by half, then add stock and thyme, simmering until slightly reduced. Finish the sauce with a knob of butter for richness and gloss. Slice the magret against the grain and serve with the pan sauce, accompanied by potatoes or fresh seasonal vegetables.