DUCK MAGRET a la D'ARTAGNON

By BobD

Ingredients

• 4 SERVINGS
• Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. The result? A generously large, tender and leaner meat than regular duck.
• • 4 portions of duck magret (about 8 oz each)
• • 1 shallot, finely chopped
• • 1 cup Madiran or other red wine
• • 2 tablespoons duck and veal demi-glace
• • Salt and pepper to taste

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. With a knife, score the skin of the magret making the squares as small as possible without cutting into the meat.

2. Season with salt and pepper on both sides.

3. Place in a hot skillet skin side down over medium heat. Cook for 8 minutes, while continuously draining off the rendered fat.

4. Flip over and lower heat to medium; cook for 4 minutes. On a heated grill, finish cooking on other side for 4 minutes.

5. Cover the magret with foil to keep warm and set aside.

6. Drain fat from pan, leaving 1 tablespoon of fat in pan.

7. Sauté the shallots in the rendered duck fat until they are translucent.

8. Add wine and reduce by half.

9. Add demi-glace and reduce by half again. Season with salt and pepper.

10. Slice magret in 1/4" slices. Lay slices on warm plates in a fan.

11. Spoon sauce over magret slices and serve with green beans and scalloped potatoes.


Variations

1. Fruits: At step 9 add your favorite fresh berries, grapes or chopped fruits (apples, pears, etc.).

2. Herbs: At step 9 add your favorite fresh herbs finely chopped.

3. Peppercorns: At step 9 add a few tablespoons of your favorite peppercorns.

4. Butter: At step 11 whisk in 2 tablespoons of Black Truffle Butter.