Roasted Duck Magret with Apples and Squash

Method26 steps

1. 1

   Step 1: Preheat the oven to 350°F / 175°C.

2. 2

   Step 2: Trim the duck breasts, removing excess fat from the edges and any small sinew or meat flaps underneath. Reserve the fat trimmings separately for the apples and squash.

   Uses 2 Moulard magret duck breasts, 12–14 oz each

3. 3

   Step 3: Score the remaining skin and fat in a crisscross pattern without cutting into the meat.

   Uses Trimmed duck breasts

4. 4

   Step 4: Pat both sides dry.

   Uses Scored duck breasts

5. 5

   Step 5: Place the duck breasts fat-side down in a hot, dry pan and sear about 3 minutes, until the fat is golden. No additional oil is needed.

   Check the duck fat is golden · 3 minUses Dry scored duck breasts

6. 6

   Step 6: Turn off the heat and transfer the seared breasts fat-side down to an oven-safe tray, keeping the rendered duck fat in the pan.

   Uses Seared duck breasts

7. 7

   Step 7: Top both breasts with the peppercorns, bay leaves (4), rosemary (2 sprigs) and roasting pinch of sea salt (1 pinch).

   Uses Duck breasts on roasting tray · 1 pinch black peppercorns · 4 bay leaves · 2 sprigs rosemary · 1 pinch sea salt for roasting

8. 8

   Step 8: Roast on the middle rack, turning halfway so the fat side finishes uppermost. The source gives 25 minutes for medium pink duck or 20 minutes for medium-rare; these are intentional pink-doneness options and do not establish the general poultry endpoint. For a fully cooked option, continue until a thermometer in the centre reads 74°C / 165°F; no fixed time is promised for that option.

   Check selected duck doneness · 25 minUses Seasoned duck breasts

9. 9

   Step 9: Transfer the cooked breasts to a board and rest for 5 minutes.

   Rest duck · 5 minUses Roasted duck breasts

10. 10

    Step 10: Meanwhile, prepare the apples and squash while the duck roasts.

11. 11

    Step 11: Peel and core the apples (4); peel the squash and remove its seeds.

    Uses 4 apples · 1 medium Delicata squash

12. 12

    Step 12: Halve the prepared apples and cut crosswise into slices about 1/4 inch thick.

    Uses Peeled cored apples

13. 13

    Step 13: Quarter the prepared squash lengthwise, then cut crosswise into slices similar in size to the apples.

    Uses Peeled seeded squash

14. 14

    Step 14: Keep the rendered duck fat in the searing pan and sprinkle the sugar (2 tbsp) over the pan surface.

    Uses Rendered duck fat retained in searing pan · 2 tbsp sugar

15. 15

    Step 15: Return the pan to medium-high heat.

    Uses Rendered duck fat with sugar

16. 16

    Step 16: Add the sliced apples and squash in a layer touching the pan so they can caramelize.

    Uses Heated duck fat and sugar · Sliced apples · Sliced squash

17. 17

    Step 17: Cut the reserved duck-fat trimmings into small cubes and add them to the apples and squash with the butter (4 tbsp).

    Uses Caramelizing apples and squash · Reserved raw duck-fat trimmings · 4 tbsp butter

18. 18

    Step 18: Add either the 7 oz prepared demi-glace or the 3/4 cup chicken stock.

    Uses Apples, squash, duck-fat trimmings and butter · 7 oz prepared duck and veal demi-glace, OR 3/4 cup chicken stock · 3/4 cup chicken stock, instead of demi-glace

19. 19

    Step 19: Stir often, adding a few tablespoons water if the bottom starts to stick.

    Uses Sauced apples and squash · A few tablespoons water if the sauce starts to stick

20. 20

    Step 20: Cook about 15–20 minutes, until the apples and squash break apart easily with a spoon and the small fat trimmings are thoroughly cooked.

    Check apples and squash are tender · 20 minUses Cooking apples, squash and sauce

21. 21

    Step 21: Turn off the heat.

    Uses Tender cooked apples and squash in sauce

22. 22

    Step 22: Remove and discard the bay leaves and woody rosemary stems from the rested duck. With the fat side up, slice the breasts about 1/4 inch thick; the centre will reflect the doneness option selected.

    Uses Rested roasted duck breasts

23. 23

    Step 23: Arrange the cooked apples and squash on a serving platter and lay the sliced duck over the centre.

    Uses Sliced rested duck · Cooked apples and squash

24. 24

    Step 24: Spoon the reduced pan sauce over the duck.

    Uses Duck, apples and squash on platter · Reduced pan sauce

25. 25

    Step 25: Finish with coarse French sea salt (to taste) to taste, if desired.

    Uses Sauced duck platter · Coarse French sea salt for finishing, to taste

26. 26

    Step 26: Serve immediately.

    Uses Finished duck with apples and squash