Note: At the bottom of the plate is a balsamic and mango glaze. Balsamic vinegar and mango puree reduce over medium low heat. Optional
Ingredients: Serves 2-4 (depending how hungry you are)
2 Moulard Duck Magret
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkFdttnCTPd61V97SVa8tI-r0C6IQFw-PUoHrm-H_efSDkSIHkW-ItaZs7-dTq_vxq6UGe2eXMTb-w5zvXjWxpq6LP4PoXnLlSR-mK-hTQt78GwvrY4BcwTEt9t5ihwVHAHDoGsH5UYCb/s1600/IMG_20140506_131848.jpg)
1 Tbsp Kosher Salt
2 Pack Brown Beech Mushrooms (any you like)
1 Shallot (chopped)
2 Clove Garlic (minced)
1 Tbsp Unsalted Butter
Fresh ground white pepper
Directions: Preheat oven 400 degrees
1. Score the fat of the duck breast. Cut the fat in a crisscross pattern, it should have diamond shape pattern. This is to help render the fat.
2. Season it with salt, ground pepper, and minced thyme.
3. In a cast iron or any heavy bottom oven safe pan, place the duck skin side down and some sprig of thyme. Sear it over medium low. Sear it for 3 to 5 minutes.
4. Turn the stove up to medium and cook it for another 3 minutes.
5. Drain out all the fat and flip the duck. Place it in the oven for 5 minutes.
6. Take it out and put on a plate/or cutting board and let the meat rest for 10-15 minutes (so the juice can absorb back into the meat). Slice the meat diagonally place on plate and sprinkle some chives on top (optional).
Directions: Mushrooms ( I used beech mushrooms for the texture, look and how clean it is. I hate cleaning mushrooms. You can use whatever mushrooms you like.)
1. Melt butter in a sauce pan. Add shallot and garlic, cook until translucent.
2. Add mushrooms and a pinch of salt and black pepper. Sauteed until mushrooms is soften.
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