How to cook
1. Clean the duck meat of tendons and excess fat on the surface. Leave at room temperature for 1 hour, then pat dry the moisture and any blood if present with paper towels. We won't be making rhomboid cuts along the skin for this recipe, we'll be using a different method.
2. Heat a pan with a thick bottom on moderate heat, almost low, place the duck breasts with the skin facing down after salting them lightly. Cook for 10 min., depending on the thickness of fat under the skin. It needs to slowly melt and thin out. Scoop out the excess released fat from the pan and save it for cooking other dishes since it's remarkably tasty.
3. Once the fatty layer thins out, turn up the heat nearly to the maximum, remove the remaining released duck fat. Once the skin crisps well and becomes crunchy, flip to the other side.
4. For a pink inside of the meat cook for 2 min., for medium rare - 3-4 min., for well done - 5 min.
5. Take out and cover the magret with aluminum foil for 7-8 min., then cut into slices and if you like crisp each piece for a few seconds on each side on high heat.
6. Place a thin layer of jam in a plate, arrange the duck magret slices on top and salt.