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roasted duck magret with pears

After OD'ing on turkey during Thanksgiving, we all feel a bit dreary of going back to any kind of poultry for Christmas dinner. One good option I have been using over the past years is duck magret. 

OK, duck is still a large bird with feathers, but at least the shape and taste are quite different, and it also feels very festive. The recipe below is quite easy to make, and very fast, too, which will allow you not to be stuck in the kitchen the entire Christmas day.

I serve this dish with roasted pears, string beans and potatoes fried in the duck fat. How decadent!

Ingredients (serves 4):
2 duck magrets
2 tbsp honey
2 pears

Pre-heat the oven at 450F.

Heat a frying pan. With a sharp knife, make a few crosses on the duck skin, add salt and pepper on both sides. Place the magrets, skin down, in the pan, until the skin gets a nice golden color. Set the duck fat aside and use it to fry potatoes, if you'd like!

Place the magrets, skin up, in an oven dish and cook for 15 minutes.

While the magrets are cooking, peel the pears and cut in thin slices. Heat some butter in a frying pan and cook the pear slices until they start browning. Set aside.

When the magrets are cooked, remove from the oven and spread honey on the skin. Put the broiler on and stick the magrets back into the oven for a few minutes, until the skin gets crispy and brown. 

Remove from the oven, let rest for a few minutes, then cut the magrets into thin slices. Serve the pear slices on the side.


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