Magret de Canard with Sauteed Mushrooms

Happy Mother's Day to all the mother's out there! Last week my husband took me out for an early mother's day and anniversary dinner. For once I let me do all the planning. He know that my all time favorite French meal is magret de canard (duck magret), but unfortunately he didn't call to double check on the menu at the restaurant he planned on taking me. When we sat down and look at the menu, he was shocked to see the one item that he purposely pick the restaurant for is not there. He felt really bad, but luckily my second favorite cut of meat was on the menu (rack of lamb). The dinner was lovely, it was quiet and we got to enjoy it without the kids. Although the food was so so for a nice French restaurant. It definitely made us miss France. I got a couple of duck magret breast (Moulard Duck) and made it for dinner. The texture was amazing. Its like eating a nice meaty and tender steak.

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

3 Sprig of Thyme

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.