Magret Duck Breast with Whiskey and Shallot Sauce

Preheat oven to 350 F (180 C).

Make scores in the magret skin with a knife. In a frying pan over medium high heat, cook the magret breast for 3 minutes on each side, beginning with the skin side. Then put the breasts into an oven safe dish and cook for 12 minutes in the oven.

In the meantime, in the same frying pan with a little fat from the duck, cook the shallots for 5 minutes over medium heat. Add whiskey and stock and stir to deglaze the pan. Continue to heat over a medium heat until the magret is cooked. Add salt and pepper to the sauce as needed. Put on low heat if the sauce reduces too quickly.

After the duck has been in the oven for 12 minutes, pull it out of the oven. Wrap it in aluminum foil and set it aside to ‘rest’ for 5 minutes. This will finish it off perfectly.

Cut the magret into slices and top with the sauce.