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Grilled Duck Breast with Rosemary

The magret (from the Occitan word magret, a diminutive of magre, meaning lean) is a lean meat fillet, cut from the breast (pectoral muscles) of a fattened goose or duck, which is used to produce confit and foie gras.

Duck Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes
Cost per serving: 3,47 €
Energy: 690 kcal / serving

Instructions

  • 1.   Heat the grill.
    Score the skin of the duck breast in a crisscross pattern, without cutting into the meat.
    Season the meat with salt and pepper.
  • 2.   Place the duck breast, skin side down, on the grill and sprinkle with rosemary.
    Do not touch the meat and let it cook for 6-7 minutes.
  • 3.   Flip the meat and continue cooking for 2-3 minutes on the meat side, depending on desired doneness.
  • 4.   Cut the duck breast into large cubes and serve immediately.

Ingredients for servings

  • 1 duck breast
  • 2 stalk of rosemary

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    690 kcal
    35 %
  • Fat
    59,62 g
    85 %
  • of which saturated
    18,17 g
    91 %
  • Carbohydrates
    1,82 g
    1 %
  • of which sugar
    ?
    ?
  • Protein
    36,3 g
    73 %
  • Fibers
    0,21 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.