Fig and Spice Duck Magret

Fig and Spice Duck Magret

  • Preparation 10 min
  • Cooking 20 min
  • Servings 4
  • Nut-free
  • Egg-free

Categories

Ingredients

    • 4 duck breasts
    • Salt and pepper
    • 2 shallots, finely chopped
    • 12 dried figs, quartered
    • 2 tablespoons (30 ml) honey
    • 1 teaspoon (5 ml) mixed spice
    • 2 tablespoons (30 ml) balsamic vinegar
    • 1/2 cup (125 ml) red wine
    • 1 cup (250 ml) demi-glace sauce
    • 1/2 cup (125 ml) chicken broth

Preparation

Note from Ricardo

The magret is the breast of a duck that was stuffed for foie gras. A single large breast can easily yield two servings. The duck breast comes from the Peking duck. It is much smaller, requiring one breast per serving.

Personal Note