Skinless Duck Magret

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Skinless Duck Magret
Image: Yordanka Kovacheva
1 / 11
20 min.
25 min.
45 min.
"Heres how to make an unique skinless duck magret, in case you dont like the fat on the meat"


  • duck magret - 1 pc, 14 oz (400 g)
  • rosemary - 1 sprig, fresh
  • black pepper - 2 pinches
  • salt - 1 pinch
  • olive oil - 2 tbsp.
  • maldon salt - flakes, 1 tsp. or by taste
  • for the Sauce
  • red onion - 1/2 onion
  • blueberry jam - 3 tbsp. with a tip
  • soft butter - 3 tbsp.
  • olive oil - 2 tbsp.
  • orange juice - 3 1/3 tbsp (50 ml), freshly squeezed
  • red wine - 3 1/3 tbsp (50 ml)
  • water - 4 tbsp (60 ml)
  • starch - 1 level top tbsp.
  • salt - by taste
  • rosemary - 1/2 sprig

How to cook

For those of you who do not like greasy food and the fat in the skin of duck magret bothers you, there is an option to cook it without it.

For this purpose, it is easily removed by gently pulling it up and where there is resistance from the skin, it is cut with a knife until it is completely removed.

The skin can still be preserved to make a rich broth or fat and can be used to make delicious potatoes.

The rest of the pure magret is cut into 4 large pieces, rubbed with black pepper and a little salt (do not season it with too much salt, because it will extract its juices). Cut off the flesh and leaves of a fresh sprig of rosemary. It is left to stand for 2 hours, wrapped in stretch foil.

A delicious sauce is prepared for this magnificent meat, as a rule it should have sweet flavors and if you combine sweet, sour and salty, then this is the real perfect addition to duck magret.

Finely chop the onion and add the butter and olive oil over low/moderate heat to slowly soften and caramelize.

Add the blueberry jam and wine and stir for 2-3 minutes. Tear off the petals of the second sprig of rosemary.

Beat the starch in the water and orange juice + a spoonful of lemon juice. Add everything else with a little salt and stir over low heat until it thickens. If necessary, add a little more freshly squeezed citrus juice or water.

The sauce is tasted and flavored with predominant sweet, sour or salty flavors.

The hob is reduced to a minimum.

In another non-stick pan, heat two tablespoons of olive oil over high heat. The pieces of duck meat are baked until they aquire a golden color on all sides to seal and form a crust.

For lovers of more tender and rare food this is enough, but if you want another degree of readiness (medium rare, or medium), then reduce the heat to medium and bake it for another 1-2 minutes on each side. If the meat is overcooked, it will become dry and lose its taste, so it should always be at least pink inside. As a last resort, compromise with medium well, but no more.

The thinner pieces are placed a little later in the pan because they are cooked faster, keep that in mind.

To serve it, place the sauce on the bottom of a plate and arrange the appetizing skinless duck magret on top. Sprinkle the dish with coarse flaky Maldon sauce.

Enjoy your meal!


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