Magret de canard

Method

1. 1 Score the duck breast skin in a criss-cross pattern, rub with salt and pepper, and let it rest for 15 minutes.
2. 2 Place the duck breast skin-side down in a cool pan, turn on medium heat, and fry for 8 minutes until the fat renders and the skin is crispy.
3. 3 Flip the meat over, pan-fry for another 4 minutes, then remove and let it cool for 10 minutes.
4. 4 Fry the potatoes in the rendered duck fat along with thyme for 10 minutes.
5. 5 Drain off excess fat, then add red wine and sugar to the pan and simmer for 4 minutes to make a sauce.
6. 6 Slice the duck breast thinly, drizzle with sauce, and serve with potatoes.