https://yourguardianchef.com/magret-de-canard-sauce-a-lorange-recipe Char the grapes until they almost split open, about 2 to 3 minutes. Duck magret requires few special skills in the kitchen. In an electric mixer, add the flour, salt, pepper and nutmeg. To send a link to this page you must be logged in. Add the demi-glace. The only high-maintenance part of this dish is removing the excess fat with a spoon – one magret can produce a good half-cup of fat, which should be saved for sautéing potatoes, keeping in mind that the people of south-west France have historically had the highest life expectancy in the country. Reduce the heat to medium-low and flip the duck breasts over, cooking them for an additional 4 to 5 minutes. Magret duck breast recipe | food network recipe. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. At this time of year, I serve this duck with fresh figs roasted with a little more of the honey and panisses, a kind of chickpea chip found in Nice and Marseille. Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks. But once upon a time, say 30 years ago, it was not that way. Preheat the oven to 400 degrees F. Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Unwrap the Dartagnan duck magrets and use a sharp knife to slice into the thick layer of fat. Sprinkle duck breasts with salt and pepper. Sign up for the Recipe of the Day Newsletter Privacy Policy, Recipe courtesy of Creative Entertainment Group, Magret of Duck with Fig and Shallot Compote, Roast Duck Breast With Dried Cherries and Port. Add the potatoes to a pot of water and bring to a boil over high heat. Turn the breast over and brown again, about 5 minutes. 1 whole magret duck breast, trimmed of 90 percent of the fat, 1 bunch red seedless grapes, removed from stems, 3 tablespoons melted butter, plus more for sauteing. 1. The little Parisian restaurant made spectacular duck … No fat or oil is needed. https://www.meilleurduchef.com/en/recipe/duck-magret-figs.html Though duck is not native to Provence, it makes an excellent match for the local chestnut honey, whose slight bitterness takes the edge off the sweetness. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. PUBLISHED: 16:58 11 October 2016 | UPDATED: 16:58 11 October 2016, Magret de Canard dish ©giovanni1232/Thinkstock. Heat a 12-inch saute pan over medium-low heat. Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes. Char the grapes until they almost split open, about 2 to 3 minutes. Season the duck e both sides with the salt and pepper Sear the duck breasts, skin side down for 3 minutes. 4 duck breast halves 1 ½ tablespoons butter 4 firm apples, sliced 1 cup Calvados (apple brandy) 2. Then lower the heat to medium and flip the breast over, cooking for … 5. Heat a non-stick pan over medium heat without any added fat and place the duck breasts, skin side down, in the pan. Your favorite shows, personalities, and exclusive originals. The pan should be cold when you add the magret, so that the fat melts gradually over low heat. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Trim the excess fat from the duck breasts and score the fat in a criss-cross pattern. Find more inspiration for your French recipes, Grand-Est (formerly Alsace, Champagne-Ardenne and Lorraine), Hauts-de-France (formerly Nord-Pas-de-Calais and Picardy), Nouvelle Aquitaine (formerly Aquitaine, Limousin, and Poitou-Charentes), Occitanie (formerly Languedoc-Roussillon and Midi-Pyrénées), Win a copy of Fat Dogs and French Estates Part V by Beth Haslam. Heat a saute pan on high heat. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. Duck is as common in France as chicken is in America, but finding a perfectly done magret de canard à l’orange (duck breast in orange sauce) is not as prevalent. METHOD. I also turn the duck breast upside-down and trim off any excess fat and nerves from the flesh side. Both side. Learn how to cook great Magret duck breast recipe | food network . Present the sliced duck on the plates with the accompaniment and drizzle the sauce around the plate. Discard the fat from the pan. Pat the duck breast dry and place it skin side down. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes. Remarkable Places to Eat visits top French restaurant in the West Country. Heat a 12-inch saute pan over medium-low heat. Crecipe.com deliver fine selection of quality Magret Duck Breast Recipe | Food Network, recipes equipped with ratings, reviews and mixing tips. Place duck, skin side down, in skillet. Step 4 Once the frying pan gets hot and the skin begins to sizzle, cook the duck for 8 minutes. Then using tongs, turn the breasts over and cook the meat side for a few … This simple recipe should be a part of every Step 5 Magret Duck Breast Recipe | Food Network . Duck magret – or duck breast – is the new steak. Fat side and meat side. Put the duck in a cold frying pan, skin down, and turn on the heat (medium heat). RECIPE: DUCK BREASTS WITH HONEY AND ANISE. ______________________________________________________________________________________, The enticing markets of south-west France, RECIPE: DUCK BREASTS WITH HONEY AND ANISE. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. Sear for 5 minutes. Cook for 15-20 … Season both sides with salt and pepper. All rights reserved. Let the mixture relax for at least a half an hour. For 1 minute … recipe: duck breasts at home for quick weeknight meals ) breed of ducks Places Eat! How to cook it slowly, allowing the thick layer of fat a... 30 years ago, it has the meatiness of steak, but deeper... Kind of greens ) 1 restaurant in the West Country the Dartagnan duck magrets use! Few geese are raised for foie gras, goose magret is rarely seen, while magret duck breast recipe for! 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