Red Wine Sauce
55 min
Duck breast comes from farmed ducks while magret refers to the breast of a larger duck that has been force-fed to produce foie gras (a fatty liver).
You can replace the duck breasts with 4 medallions of beef top sirloin, each 1 ½ inches (4 cm) thick, cooked in 3 tbsp of butter in a very hot skillet for 3 minutes on each side.
Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.