Name: Fig and Spice Duck Magret
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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

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

Preheat the oven to 75 °C (150 °F).
With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts, fat side down, for about 10 minutes over low heat. Turn over and brown the other side.
Season with salt and pepper.
Place the meat in a baking dish and keep warm in the oven.
In the same skillet, keeping only 30 ml (2 tablespoons) of fat, sauté the shallots. Add the figs, honey and spices. Caramelize for 1 minute. Deglaze with the vinegar.
Add the wine and reduce by half. Add the demi-glace and broth. Adjust the seasoning.
Slice the duck and drizzle with sauce. Serve with a seasonal vegetables such as celeriac purée and steamed spinach.

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.

Fig and Spice Duck Magret

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note