Magret Duck Breast à la D'Artagnan
Yield
4
RECIPE Ingredients
- 2 Magret Duck Breasts
- 1 shallot, finely chopped
- 1 cup full-bodied red wine, such as Madiran
- 2 tablespoons Duck and Veal Demi-Glace
- Salt and freshly ground pepper
Recipe notes
The original "duck steak" recipe was created by Ariane's father, Chef André Daguin, in the 1950s. It's easy to make seared duck breasts at home with this recipe.
RECIPE Preparation
- With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
- Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.
- Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.
- Cover the magret with foil to keep warm and set aside.
- Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent. Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper.
- Slice magret in ½ inch slices. Lay slices on warm plates in a fan pattern.
- Spoon sauce over magret slices and serve with green beans and scalloped potatoes.
