Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY

Super Simple Magret de Canard

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2 magret duck breasts
salt and pepper to taste
1 T coconut oil or other cooking oil
1/2 onion sliced into rings
1/4 cup ruby port

Slice a Magret duck breast across the grain into 1/4″ slices.  Salt and pepper the slices.  Fry the slices in several batches, starting with a little oil in the pan to start with, then periodically draining the excess oil as the slices cook.  When the duck slices are cooked, remove from the pan and saute the sliced onion until softened and golden.  Separate the oil from the meat drippings, add port to the drippings and reduce by half to create a sauce for the duck.


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