Magret de canard au miel

I made Magret de canard au miel dijonnaise tonight. The actual magret I got from Jean-Talon market, at a game store (gibier). I ended up being slightly disappointed, because it was nowhere near as sleek as the one I made in France; still, it beat a filet mignon hands down.

You want to brine the duck breast in a mixture of sugar and salt for about an hour before cooking. When it’s time to cook, sprinkle the non-fat side with salt and pepper generously and cook from a cold pan to medium temperature. The fat is going to render; dump off but save! Duck fat is sooo tasty.

Cook for about ten minutes on the fat side, then turn over and cook for ten more. Place on a plate and foil-tent. Put in oven at around 200 degrees while you do the sauce.



Sauce
3 tablespoons clear honey
2 tablespoons dijon mustard
1 tablespoon chopped garlic
1 tablespoon chopped fresh tarragon
1/2 cup of chicken broth
1/2 a cup of chardonnay
Salt, pepper

Reduce all for about six minutes on medium. Pour over sliced magret. Serve with petite pommes de terres and haricots fins.