Snapshots from Paris: Duck Breast

I have friends who ask me to make this dish, whenever we have dinner or lunch together. It's been a while since we honored our friendship around the table! But it is for a good cause!

Duck Breast, done to perfection.

Well then, let's get straight to the point. Shall we get cooking? The main ingredient is the soul. And my soul, feeds on music.

OK Google: Play Joao Gilberto. O Pato!

Ingredients

• 2-3 duck breasts (each duck breast feeds, on average, two people)

• Coarse salt

• Red berries (optional)

• Lemon juice (optional)

• Mixed Salad

Preparation

1. The secret of a perfect "magret" is the temperature of the frying pan in which it is cooked. We need a very hot frying pan to get a crispy skin and a pink meat.

2. Start by cutting the duck's skin (only the skin) with longitudinal cuts

3. Then make horizontal cuts to create squares on the duck's skin

4. Season with coarse salt. Place the salt on the duck's skin to create an almost salt crust.

5. When the pan is very hot, place the duck breast with the skin down

6. Keep cooking over strong heat, to make the skin crispy

7. Turn frequently and lower the heat intensity now

8. Remove and discard the fat that is released in this process

9. The cooking point of the duck is to everyone's taste, but it should always be medium.

10. The skin should be crispy and golden like the one in the picture above. In this photo you can still see the salt flakes. (the photos are all original ...)

11. Let stand to rest, for about 10 minutes, before cutting.

12. Cut into thin slices for best experience!

@asdicasdapopi

• I like to use a cast iron frying pan to cook magret. The choice is related to the heat that the frying pan can reach. The skin becomes more crunchy when exposed to intense heat. In this case, served with onion confit (another recipe to share! -Noted), salad and roasted almonds.

• Resting the meat before cutting is important. It allows the juices of the meat to calm down, with the lowering of the temperature. Otherwise, if you cut it as soon as you finish preparing the duck, all the met juices, will come out, making the meat not so tender.