Grilled Duck Magret

Grilled Duck Magret


Duck is a meat with a high level of protein, lean, which has taken off in recent years with various preparations

Duck Magret is the breast fillet, which also contains a generous layer of fat, and is ideal for cooking in the oven or on the grill.

It must be cooked until it reaches a pink point (internal 143 ° F) for it to be juicy and its consumption is safe.

The intention is to find a dish with a soft duck, crispy skin, an emulsion of pine nuts with garlic, juicy grapes and the textures of burnt vegetables and crunchy celery.


For this recipe we need to cook the breasts with the fat side down over indirect heat.

That gradually melts away much of the fat, making the skin crisp, gently cooking the meat in the process.

Once processed correctly, we flip the Magret and place the sides of the meat directly on the hot charcoal grill to seal it.





  • Duck breast, 2 pieces.
  • Grain Salt, 1 tablespoon.
  • Freshly ground black pepper
  • 1 teaspoon Finely crushed juniper
  • 1 tsp. Lemon zest
  • ½ tsp. Olive oil, C / N.




  • Large leaf spinach, 100 grs 
  • Arugula, 100 grs. 
  • Green grapes, 1 cup.
  • Celery, 1 stalk.
  • Lemon juice, 2 tbsp.
  • 1 tsp. Lemon zest
  • Olive oil, approximately 3 tablespoons.
  • Grain salt, to taste.
  • White pepper, C / N




  • Garlic, 2 cloves.
  • Pine nuts, ¾ cup.
  • Heavy cream, 1 cup.
  • Lemon zest, ½ tablespoon.
  • Smoked salt, C / N.
  • White pepper, C / N





  • Place the duck breast, with the skin facing up, having dried them well, with a sharp knife, we mark the skin diagonally, making sure not to cut the meat, and then from the other angle to create a grid on the skin 
  • In a bowl, mix the salt, pepper, juniper and lemon zest to form a rub
  • Spread the skin of the Magret with the previous rub, and put it in a container to refrigerate for 12 to 24 hours, leaving it uncovered. 
  • Once the resting time has passed, we remove the magret at room temperature for 30 minutes 
  • We put charcoal in the middle of the grill, and an aluminum tray in the other part. The grill must be very clean. 
  • Once the grill is hot, we use a paper towel with olive oil, until the grill is shiny 
  • Una vez que la temperatura es a fuego medio, colocamos las Magret justo en medio de la parrilla, para que la piel tome el calor necesario sin estar a fuego directo y la grasa caiga sobre la bandeja. 
  • Colocamos las Magret de pato, girándolas 90 grados cada dos minutos. cocinando la grasa de la piel de esta manera durante 10 a 15 minutos o hasta que esté crujiente y quede alrededor de 3 mm. de grasa entre la piel y la carne. 
  • Si es necesario movemos las Magret en la parrilla, manteniéndolas siempre a fuego indirecto para asegurar que toda la grasa se derrita uniformemente. 
  • Una vez que la piel está crujiente, limpiamos la parrilla y agregamos más aceite de oliva, de nuevo hasta que esté brillosa. 
  • Salpimentamos el lado de la carne y sellamos a fuego medio directo, buscando que la carne no se reseque y quede jugosa. 
  • Reposamos por 5-10 minutos y cortamos en rebanadas, de aproximadamente un centímetro. 




  • In a container we put 2 tablespoons of olive oil, the spinach and the arugula in large pieces. 
  • On the same grill, we put the spinach and arugula on the fire with the help of a pair of tongs, taking care not to throw them on the charcoal, and without charring them.
  • We go to the previous container, add the grapes, seeded and cut in half, the celery cut into small sticks, the zest and the lemon juice and the rest of the olive oil, mix until it is a homogeneous salad. 
  • Season to taste 




  • We roast the shelled pine nuts in a frying pan over the fire, once toasted we let them rest 
  • Add the pine nuts to the heavy cream in a container, cover it and refrigerate for 12 to 24 hours 
  • Add the peeled garlic to the mixture and cook over low heat for no more than 3 minutes, mixing constantly. We let it rest at room temperature for 20-30 minutes. 
  • We let it rest at room temperature for 20-30 minutes. 
  • We take the mixture to liquefy, adding the lemon zest, and seasoning to taste with the smoked salt and white pepper. 

Plate up and serve

  • Mounted In a round plate we form a mirror with the pine nut sauce. 
  • We cut the whole breast into slices and it is mounted on top of the sauce.
  • Add salad to one side, and garnish with sprouts. 

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