Magret de Canard Rôti (Roast Duck Magret)

Ingredients:

2 duck breasts
2 garlic cloves, sliced
salt and freshly-ground black pepper

Method:

Using a sharp knife, slash the fatty side of the duck breasts in parallel longitudinal lines down to the meat. Season the breasts liberally on both sides then slide slivers of garlic between the fatty layer and the meat. Place the duck breasts together so that the skin side is on the outside then tie in place with butchers' twine.

Place in a baling tray then transfer to an oven pre-heated to 220°C and bake for 18 minutes. Half-way through the cooking degrease the pan with 120ml water (pour this into a bowl, it makes an excellent gravy) then return the meat to the oven and complete the cooking.

When done, allow the breasts to rest in the baking tray for 5 minutes then remove the string and slice the breasts crossways into very fine strips. Proper duck magret should be very rare.