Cut incisions through the skin in a crosswise pattern without cutting through the meat and season. In an ovenproof skillet over medium-high heat, cook skin side down for 5 to 7 min. Remove the drippings as you’re cooking. Turn the heat down to medium, turn the magret and cook for another 3 to 5 min. Transfer skillet (magret skin side down) in the preheat oven at 190° C (375° F) until rare inside (about 5 to 7 min.). Let stand for 5 min. Thinly slice and serve, medium rare.


	Receips Oka Rabbit with Dijon Mustard Grilled Rabbit with Sweet and Sour Sauce B.B.Q Recipe Magret Mulard Duck Duck leg on greenery with pine nuts Foie Gras Whole & Sliced Rock Cornish Hens with Orange and Maple Syrup Sauce B.B.Q Rock Cornish Hen with cumin, lime and coriander Oka Cornish Game Hens Oka's pheasants with cognac Oka's Apple Pheasants Oka Pheasant Teriyaki Oka's Quails marined Oka Guinea Hen Tandoori Oka Quail Chasseur-style Cabbage Oka Partridges		Recipe Magret Mulard Duck (One Magret for 2 servings) COOKING INSTRUCTION : Cut incisions through the skin in a crosswise pattern without cutting through the meat and season. In an ovenproof skillet over medium-high heat, cook skin side down for 5 to 7 min. Remove the drippings as you’re cooking. Turn the heat down to medium, turn the magret and cook for another 3 to 5 min. Transfer skillet (magret skin side down) in the preheat oven at 190° C (375° F) until rare inside (about 5 to 7 min.). Let stand for 5 min. Thinly slice and serve, medium rare.
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