Method:

1. Preheat the oven to 375°F (190°C).
2. Score the duck skin in a crisscross pattern (not too deep), and season with salt and pepper.
3. In a cast-iron skillet over medium heat, grill the duck breasts, skin-side down, for at least 5 minutes, then flip and grill on the meat side for another 5 minutes.
4. Place the duck breasts in the oven for 10 minutes, leaving them in the cast-iron skillet.
5. Remove the duck breasts from the oven and let the meat rest on a wooden cutting board for at least 10 minutes.
6. Deglaze the skillet used for cooking the duck with porto wine and vanilla extract, making sure to scrape up the browned bits from the meat. Reduce the sauce slightly and set it aside.
7. Slice the duck breasts into slices at least 5 millimeters thick to prevent them from drying out.
8. Serve on warm plates and pour the vanilla-infused cooking juices over the meat.
9. This dish is even more delicious when accompanied by sautéed potatoes in duck fat and small root vegetables.

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Chef's Secret:
The term "magrets" refers to the two pieces of the breast of a force-fed duck. If it's not a force-fed duck, these breast pieces are called "suprêmes." What sets them apart on the plate is mainly the thickness of the duck skin, which should be at least one-third of the duck breast itself. Since duck is a red meat poultry, magrets are cooked much like a braised beef flank steak. Like the best cuts of beef, the meat may be tougher but is much more flavorful!

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