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Before starting this Roasted Duck Magret recipe, make sure you have organised all the necessary ingredients.
Score the skin into a grid pattern.
Season all sides of the breasts with salt and pepper.
Insert some fresh garlic between the skin and breast.
Refrigerate for one hour.
Tie the two breasts together...
... with the flesh sides touching. Make a simple knot on one extremity.
Make a loop with the string...
... slide the breasts into the loop...
... and tighten the string. Repeat the above 3 steps until the breasts are completely tied up.
Make a final knot and cut the string.
Place the breasts into a baking dish...
and cook at 250°C (gas 9) for 15 minutes.
Remove from the oven...
... discard the fat excess...
... and add a glass of water. Bake for a further 10-15 minutes.
When the cooking is complete, remove the dish from the oven. Place the breasts on a chopping board.
Remove the string with a knife.
Separate the two breasts...
... and cut into thin slices. The meat should be medium-rare. Our suggestion for sides: Sautéed potatoes with parsley, green beans, steamed turnips, wild mushrooms...
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