Recipe

Seared Magret Duck Breast Recipe

	Vino4dino / All my dishes 2 years, 1 month ago Absolutely delicious. Prep:60m Cook:60m Servings:4	Vino4dino
	medium

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Ingredients

For the Brandied Cherry Reduction:

2 teaspoons olive oil

2 teaspoons minced shallots

1/2 teaspoon minced garlic

3/4 cup brandied cherries, halved

1/4 cup brandy

2 tablespoons balsamic vinegar

1 1/2 cups rich duck or chicken stock

1 teaspoon chopped fresh rosemary leaves

1 tablespoon cold butter

Salt and freshly ground black pepper

For the Duck Breast:

2 Magret duck breast halves, 12 to 16 ounces each

1 1/2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

Rosemary sprigs, for garnish

Directions

For the Brandied Cherry Reduction:

Set a 10-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the brandy and tilt the pan toward the flame to flambee. Cook until the fire goes out, about 1 minute. Add the vinegar to the pan and continue to cook until it is almost completely reduced, about 2 minutes. Add the stock and chopped rosemary. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove from the heat, swirl the cold butter into the sauce and season with salt and pepper, to taste.

For the Duck Breast:

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. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan and reserve 2 tablespoons of it on the side. Turn the breast over, and place in the hot oven for 10 minutes. Remove from the oven, allow to rest for 3 minutes, then slice each breast into 12 slices. Serve while hot.

For serving:

Place 6 slices of the duck breast fanned-out like shingles. Divide the sauce among the 4 plates and garnish with a rosemary sprig.

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Comments

mystic_river1 1 year, 11 months ago said:
Oh my!

kukla 1 year, 11 months ago said:
WOW! I was looking for some duck recipes (daughter wants to try some...) and this one sure fits the bill! Thanks for posting it, Vino4Dino :)

tomkat573 1 year, 3 months ago said:
Where is the rest of the recipe??? What do you do with the Brandied cherry reduction and the two tablespoons of fat reserved??? It sounds wonderful but would like the rest of the directions

vino4dino 1 year, 3 months ago said:
Tomkat573,
The 2 table spoons of fat remain in the pan to brown the skinless side of the duck and to cut down on splatter. I have added my intended serving method as well. Hope you enjoy.

jeef_boner 2 weeks, 6 days ago said:
I was going to ask tomkat's question. Now I know the 'reserved' fat is in the pan and the rest goes to waste it all makes great sense, thanks. I will try this tonight and report back!

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