Difficulty: Medium
Preparation: 1 hour
Cooking: 8 – 12min


  • 2 duck magrets of about 350 or 400 gr each
  • 3 shallots
  • 2 tbsp of oil
  • 2 tbsp of honey
  • Salt
  • Pepper
For the sauce
  • 8 tbsp of soy sauce
  • 2 tbsp of balsamic vinegar


Remove the skin from the duck magrets. To do this, hold the meat with one hand and firmly pull the skin with the other. Peel the shallots and chop them.
To prepare the sauce
To prepare the sauce pour the soy sauce and vinegar in a bowl, and stir well. Add the duck magrets and give them several turns so that they are evenly impregnated with marinade. Let them macerate in the fridge for at least 1 hour.
Heat the oil in a frying pan. Add the chopped shallots and stir until they are transparent. Keep them in a bowl and reserve.
To prepare the magrets
Drain the magrets and reserve the marinade. Put a paella pan on a fairly high heat and add the magrets without adding oil. Brown them 1 min on each side. Then let them cook for 6 to 10 minutes according to the desired cooking point.
To mix the magrets with the sauce
Transfer the cooking juice to a small frying pan, keep it over medium heat, add the honey and the marinade and bring the mixture to a boil while stirring with a wooden spoon. Add the steamed shallots to the sauce and leave it on the fire for a few more moments until it is very hot. Next, pour the marinade sauce above the magrets.

You can serve it with white rice or a sweet fruit, such as figs.

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