Magret Canard (Duck Meat), the exquisite meat after foie gras harvesting

Magret Canard 300g
a little salt

1. 1. Open the Magret Canard that has been brought back to room temperature and thoroughly wipe off any drippings that have adhered to the meat.
2. ②Sprinkle with salt and store in the freezer for 15 to 30 minutes.
   After the time has passed, any drips will appear, so wipe them off further.
3. ③ Make a grid-like cut in the fat of the duck meat.
   In this case, make a cut about 5mm to 10mm in size.
4. 4. Cook the skin side first in a frying pan heated over medium heat without adding oil.
   You will hear a sizzling sound and fat will start to come out, so once the temperature has risen to a certain level, reduce the heat to low to medium-low.
5. ⑤ Pour the released fat over the meat and slowly heat it up.
   *Continue to turn it for about 3 to 5 minutes.
   Flip it over halfway through and check the browning of the skin side.
   At this point, if the meat is browned well, the heat may be too high, so be careful.
6. ⑥ Once the meat has cooked to a certain extent, let it rest.
   If you continue to cook meat, the inside will become tough, so letting it rest will make it taste better.
   *Roughly the same baking time.
7. 7. Repeat the same process again, leaving the fat in the frying pan.
8. ⑧For the third time, it is fine to remove some of the fat from the frying pan.
   Be sure to remove any grease stains, as they can cause burns.
   *Please keep the fat in a separate dish.
   Also, heat over low heat to release the fat from the skin.
   This time, we will brown the sides of the meat as well. Make sure to brown the sides nicely.
   When the fat comes out, turn it over again.
9. 9. Bake for 3 to 5 minutes, and when it starts to look good, wrap it in aluminum foil and let it rest for about 5 minutes.
   *Reserve the drippings.
10. 10. Once the meat has finished resting, it's time for the final touches.
    Heat a frying pan over medium heat and cook the meat, especially the skin side, until crispy.
    Be careful here not to burn it.
11. ⑪Cut it to about 5mm and it's done.
    It is also delicious when sprinkled with rock salt and black pepper.
    You can also have it with balsamic sauce if you like.
12. ~Balsamic sauce recipe~
    ・Balsamic vinegar: 20cc
    ・Soy sauce: 20cc
    ・Honey: 1 tablespoon
    ・Magret canard fat: 2 tablespoons
    ・Drip: All
    
13. ①Put all ingredients into a clean frying pan.
    Bring to a boil over low heat while mixing everything together, and when it thickens a little it's done.

100cc orange juice (100% fruit juice)
50cc white wine
a little salt
2 teaspoons wine vinegar
Fat from roasting duck meat

1. 1. Add white wine and wine vinegar to the duck fat and simmer over medium heat.
2. ② Simmer for a while, and when it becomes thick, add salt to taste.
3. 3. Adjust the flavor depending on the amount of fat in the duck meat and your instant sauce is ready!