Seared Breast of Duck, Magret de Canard

If you’ve never tried making seared duck breast at home, now’s the time. It is surprisingly affordable these days and just as simple to cook as a pan-seared steak. I like to prepare it medium rare, with golden fried shallots and a rich balsamic honey glaze. Serve it with creamy mashed potatoes or a crisp green salad; it’s one of my favourite go-to dinners and it always feels like a special treat.