How To Make Magret Of Duck In Honey Sauce

Step 1: Season the duck

Start by sprinkling salt and pepper onto the duck breast then turn it over and repeat on the other side to give a generous seasoning.

Step 2: Begin to heat the frying pan

Put the duck into the medium-sized frying pan and place it over a low heat. The pan must be cold to begin with.

Step 3: Slowly increase the heat

Gradually bring the heat up to a moderate temperature.

As the fat of the duck melts, spoon off the excess so that the meat doesn't get too saturated.

Step 4: Cook for 10-12 minutes

The fat will take a further 10-12 minutes to render completely. However, if you prefer your meat medium-done then cook the duck for a following 5 minutes.

Step 5: Turn the duck over and leave

Flip the breast over in the pan, turn off the heat and leave it for another 10 minutes.

Step 6: Crush the peppercorns

Put the peppercorns in the mortar and crush them vigorously with the pestle. Aim for a fairly coarse powder.

Step 7: Prepare the sauce

Take the smaller frying pan and pour in the red wine or sherry vinegar, followed by the clear honey and the whole grain mustard.

Stir well over a low to moderate heat.

Step 8: Add the black pepper powder

As the mixture begins to heat, add the crushed black pepper.

Step 9: Simmer for 2-3 minutes

Leave the sauce to simmer for 2 to 3 minutes which will enrich the taste.

Step 10: Cover the duck in sauce and serve

Finally, place the duck onto a warm serving dish, drizzle the sauce over the top and serve.