Seared Magret Duck BreastFrom vino4dino 7 years ago
- For the brandied Cherry Reduction: shopping list
- 2 teaspoons olive oil shopping list
- 2 teaspoons minced shallots shopping list
- 1/2 teaspoon minced garlic shopping list
- 3/4 cup brandied cherries, halved shopping list
- 1/4 cup brandy shopping list
- 2 tablespoons balsamic vinegar shopping list
- 1 1/2 cups rich duck or chicken stock shopping list
- 1 teaspoon chopped fresh rosemary leaves shopping list
- 1 tablespoon cold butter shopping list
- salt and freshly ground black pepper shopping list
- For the Duck Breast: shopping list
- 2 Magret duck breast halves, 12 to 16 ounces each shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1 teaspoon freshly cracked black pepper shopping list
- rosemary sprigs, for garnish shopping list
How to make it
- 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.