Topic: Pan grilling DUCK - please help

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Posted at October 27, 2010, 8:35 am:

This will be my frist time grilling magret alone (I've always roasted whole duck before.) I've read so many posts and tips about it, but I am still nervous
I want to serve it with a mushroom sauce, and figs/caramelized whole shallots on the side, but I want it to be grilled perfectly
Please help! Do I score it every inch or half inch, how long to cook skin side down? What temp? Have heard med and med/hi! How long on the non-skin side
How long to rest? Salt before? Marinate before
Thanks
Kate

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Maybe better to ask this in cooking questions.

I love pan grilling duck.

I'll echo the scoring of the fat in a diamond pattern just to the meat...

Magret is a fantastic piece of meat.

I highly recommend the version by Alton Brown of Good Eats: Mighty Duc...

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