This recipe is a summertime play on the “Duck Breasts with Pears” recipe included in The French Women Don’t Get Fat Cookbook. It’s a chic dish and so easy and quick (less than 15 minutes) to do.
4 (6- to 7-ounce) duck magrets (breasts)
Salt and freshly ground pepper
1 pound strawberries, sliced
2 tablespoons butter
1. Pat the duck breasts dry and score the skin diagonally at 1-inch intervals with a sharp knife to create a diamond pattern (be careful not to cut into the meat); season both sides with salt and pepper. 2. Heat a large sauté pan over medium-high heat and add the duck breasts, skin side down. Cook for 8 minutes, allowing the fat to render and the skin to become crisp. Turn over and cook for an additional 4 to 5 minutes for medium rare. Remove from the pan, cover, and rest for 10 minutes. 3. While the duck breasts are resting, melt butter and cook sliced strawberries. Season with salt and freshly ground pepper and serve on duck breast with a shallot compote.