Magret de Canard With Colonel Hawker Sauce

1. 1

   Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart without penetrating the flesh.

2. 2

   Do the same in the opposite direction.

3. 3

   Salt the breasts on both sides.

4. 4

   Heat a large cast-iron skillet over medium-high heat until hot.

5. 5

   Place duck breasts skin side down and reduce heat to low to render the fat without overcooking the meat, which should be served pink.

6. 6

   Cook slowly until the layer of fat all but disappears, about 30 minutes.

7. 7

   Increase heat to medium-high, turn breasts over and sear until browned, about 1 minute.

8. 8

   Let duck sit for 10 minutes to reabsorb its juices.

9. 9

   Remove breasts and cover loosely.

10. 10

    Save fat for another purpose.

11. 11

    Combine stock, sauces, lemon juice, shallot, cloves, mace and cayenne.

12. 12

    Heat to boiling; then simmer 10 minutes.

13. 13

    Strain and discard solids.

14. 14

    Return sauce to the cleaned pan, add port and reduce to about 1 cup.

15. 15

    Adjust seasonings.

16. 16

    (If desired, thicken sauce slightly with roux, as in previous recipe.)

17. 17

    To serve, thinly slice breasts lengthwise and accompany with the sauce.

* Per serving · 4 servings · Values may vary.