PISTACHIO CRUSTED DUCK MAGRET

By BobD

Ingredients

• 2 SERVINGS
• • 2 Duck 1/2 Magret (skin removed)
• • 6 oz Pistachio Nuts coarsely chopped
• • 6.5 oz Duck and Veal Demi-glace
• • 2 cups Water
• • 1 cup All Purpose Flour
• • 1 Egg yolk
• • Piment d’Espelette or Fine Spanish Paprika
• • 2 tablespoons Duck Fat
• • 1 package Organic Chefs Mix Mushrooms
• • Seasonal Vegetables

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

1. Clean and sauté the mushrooms.

2. Blanch the vegetables in boiling, salted water.

3. Combine the demi-glace and 2 cups water in a shallow pan and bring to a simmer. Season the broth to taste with salt, pepper and the Piment d’Espelette. Lightly poach the magret for about 2 minutes.

4. Remove from the poaching liquid to cool.

5. Set up a dish with the flour, a shallow bowl with the whisked egg yolk and a third bowl with the pistachios seasoned with Piment d’Espelette.

6. When the magret is cool, dredge in the flour, shaking off any excess. Dip in the egg wash and then roll in the pistachios. Gently move to a clean plate to allow the pistachios and coating to set in place.

7. In a heavy sauté pan heat the duck fat over low heat. Gently add the magret and sauté on each side until light brown color (approx. 5 minutes on each side). Remove to a plate and allow to rest at least 5 minutes. Slice thinly.

8. Reheat the vegetables and mushrooms in the broth.

9. Ladle some of the broth, vegetables and mushrooms into a bowl and arrange the sliced magret over the top. Top with a few additional pistachios.