For the potatoes, no water, no foil. Just washed, dried, cooked with the skin, in the deep dish, with nothing.
They will be served open in two with melted butter, cream, or olive oil, with fresh chives or, here, coriander leaves.
Potatoes like to be very well cooked; let the skin of those just under the glass lid go brown and slightly burnt – it's even better. We eat them with a spoon.
Magret is a must-have from the South-West, whether you like it rare or well-done, it's always delicious. A little bit of thyme seems essential to me.
Whether you choose the deep pan or the cast iron griddle, it's best to preheat for ¼ of an hour with the glass lid. The artists score the fat with a knife, creating diamonds 2 cm on each side. You start by searing the fatty side down against the hot metal sheets; the fat crackles pleasantly and melts quickly enough to produce a very tasty juice. Without waiting too long, you can turn the duck breast over, this time with the fat side up.
Cook for 20 minutes; the fat will brown. While cooking, you can tilt the gratin dish according to the visible light on the breast, to achieve a professional golden finish. This is not the case in the photo.
To serve, I recommend pre-slicing the duck breast and laying the slices flat to baste them with the cooking juices. On occasion, you can cook vegetables in this duck juice, reduced to perfection thanks to the controlled cooking of SUNplicity, which prevents us from having burnt or overcooked fats.
