Last time we were in the states I discovered that Whole Foods was selling magret; don't know if they still are what with all the flap about force feeding the ducks for fois gras. Sure glad we live in France.
Roughly 1 whole magret per person, a bit less if they're large.
Lots of fresh thyme leaves, well rubbed
Coarse sea salt & freshly ground pepper.
- Trim the fat on the magrets to remove any pin feathers, veins & the like.
- Carefully cut a cross hatch pattern in the fat avoiding cutting into the meat underneath as much as possible.
- Rub the salt into the fat.
- Place the magrets fat side down in a frying pan over low/medium heat.
- Cook until the fat has rendered. This will take 15-20 minutes & you will want to drain off the accumulated fat 2 or 3 times. (Save the fat in a sterilized sealable container such as a canning jar. Let the fat cool then keep it in the fridge. Its wonderful for cooking with.)
- Once the fat has rendered take the magrets off heat & grind the pepper and sprinkle the thyme leaves over the meat side. Let rest until you are ready to finish cooking.
- There are three basic options for finishing the magrets. In the frying pan, in the oven or on the BBQ.
- In the pan. Place a frying pan over high heat. When hot put the magret in FAT SIDE DOWN. Fry for 2-3 minutes until fat is crisp. Turn over & cook meat side for 1-3 minutes to taste. (Traditionally magret is served rare.)
- In the oven. Heat oven to 400F. Place magrets in a roasting tray with a rack. Fat side down. Roast for 10-15 minutes checking to get the right degree of doneness.
- On the BBQ. Get the BBQ good & hot. Place magrets FAT SIDE DOWN over the coals & roast for 1-3 minutes moving them around whenever there is a flareup. Turn the magrets over & cook the meat side for 2-3 minutes. (This is my favorite method.)
- Slice the magrets thinly across their width & serve immediately.
A wonderful variation is drain the frying pan of any fat & then too add slices of fresh fois gras to the frying pan for the last minute or so of cooking. Slice your magret as before & serve each portion with a slice of fois gras on top. Very rich & very wonderful.