Seared Breast of Duck, Magret de Canard

If you’ve never tried making seared duck breast at home, now’s the time. It has quietly become one of the more affordable “fancy” proteins at the grocery store, and it’s every bit 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 despite the rising cost of everything else, it still feels like a luxurious treat without the luxury price.