Cover the magret with foil to keep warm and set aside. Season with salt and pepper. Once you cooked the Magret, remove all the fat from the pan, but do not clean it. 1 T butter; 1 T olive oil; ¼ cup shallots, minced; ¼ cup cherry preserves; 3 T sherry or red wine vinegar; ¼ cup … Step 2: Duck Slice the rind into 1/2 x 3 1/3 inch (1 x 8 cm) strips, blanch, and cool. Cook for 8 minutes, while continuously draining off the rendered fat. D'Artagnan Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks. If too much fat has melted remove it from the pan. SOUTHFIELD, Mich. (FOX 2) - Ariane Daguin has cooked with Martha Stewart and Anthony Bourdain. Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Let the duck magret rest for 5 minutes then slice them and pour the juices on top. I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. Season with salt and pepper on both sides. #yourguardianchef #frenchrecipes #duck. Pour off the rendered duck fat and turn the heat up to medium. Step by step recipe easy to follow. Cook until the juices are caramelized, about 10 minutes at medium heat. https://cuisineravecmicheline.com/en/duck-breast-magret-in-port-and-jam-sauce Season the duck breast with salt and pepper. 1 cup full-bodied red wine, such as Madiran. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Cook until the juices are caramelized, about 10 minutes at medium heat. … Spoon sauce over magret slices and serve with green beans and scalloped potatoes. Pumpkin Gnocchi With Cinnamon And Brown Butter ». The original "duck steak" recipe was created by Ariane's father, Chef André Daguin, in the 1950s. Drain fat from pan, leaving 1 tablespoon of fat in pan. Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices. https://www.eatwell101.com/duck-breast-recipes-cooking-duck-magret Drain fat from pan, leaving 1 tablespoon of fat in pan. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. When they are ready, let them rest for 5 minutes then slice them and pour the juices on top. Add demi-glace and reduce by half again. Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Cook for 10 more minutes. Seared magret works well with all kinds of sauces … Stew the juice from the oranges with the rind and the sugar. Remove the Magrets and place them on a plate covered with aluminium foil. Make sure the meat is well seared everywhere. | Privacy | Terms, Magret de Canard sauce a l’Orange, duck breast with orange sauce, may seem like a complicated dinner, however it is not difficult to make. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce With a sharp knife remove the two white membranes so that the magret will not curl when cooking. Take out of the heat and drain to take the onion out. It's easy to make seared duck breasts at home with this recipe. No fat is needed as the fat from the skin will melt straight away. Carve the top of the skin in diamond shapes. Serve with the potato dauphinoise and the vegetables of your choice. I wish we could have tasted his famous duck. Season with just a … Difficulty: Medium Preparation: 1 hour Cooking: 8 - 12min INGREDIENTS 2 duck magrets of about 350 or 400 gr each 3 shallots 2 tbsp of oil 2 tbsp of honey Salt Pepper For the sauce 8 tbsp of soy sauce 2 tbsp of balsamic vinegar PREPARATION Remove the skin from the duck magrets. Season the duck breasts with salt and pepper, using a scant 1/4 tsp of salt per side of duck breast … Magret de Canard with Cherry Reduction Sauce. And carve the top of the skin in diamond shapes. Place the Magrets de canard to cook on medium heat, skin side down. Place in a hot skillet skin side down and reduce heat to medium. Terms of Use. Duck Magret With a Blueberry Port Sauce. Slice magret in 1/4 inch slices. Simmer the honey vinegar glaze for 2 to 3 minutes until it turns slightly thick. Your email address will not be published. If too much fat has melted remove it from the pan. The traditional magret de canard recipe was developed in the Southwest of France and by Michelin starred chef, André Daguin, who added it to his menu at the Hôtel de France in Auch in 1959. Recipe by The Flying Chef. Then add the truffle peelins, stir and set aside … Flip over and cook for 4 minutes on the meat side. Heat a little oil in a nonstick pan (or grill pan) and braise the duck meat for about 5-6 min., with the … Add the sugar, orange slices and Cointreau. Remove all the fat from the pan, but do not clean it. Magret de Canard a l Orange It can be served with. Make sure the duck is not cooked beyond medium rare. Now, it's time to cook the grilled magret de canard. Bring to a simmer, and continue to cook until syrupy. In a pan over medium-high heat, cook the duck on both sides to the point you like best. You can start making this sauce before you cook the duck. Looking for kitchen gadget Christmas gifts? © In combination with gooseberry sauce is stunning. Learn more. A cherry reduction sauce is perfect with duck. It is gamy and very rich. Duck breast is chef’s favorite because it is absolutely full of flavor. Please turn it on so that you can experience the full capabilities of this site. Lay slices on warm plates in a fan pattern. https://tastycraze.com/recipes/r-94459-Duck_Magret_with_Orange_Sauce Heat the oil in a large saute pan over medium-high … Deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. You will deglaze the pan for the sauce. Sauce and finish it with chopped thyme and orange-lime zest. Heat a saute pan on high heat. Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce. You can order moulard breast from D'Artagnan, 1-800-DARTAGN (1-800-327-8246). What can you serve with the Magret de Canard, Pork Casserole with Pineapple or whatever, Stuffed Pork Tenderloin with Chestnuts and Cranberries, Pasta with Swordfish Ragu and Fried Eggplants, The Spooky Pasta With Black Ink Cuttlefish Recipe. Let it cook for 10 minutes then turn. Daguin had inherited the hotel from his parents and kept it until selling it in 1997. No fat is needed as the fat from the skin will melt straight away. With a sharp knife remove the two white membranes so the magret will not curl when cooking. On a heated grill, finish cooking on the meat side for 4 minutes. Easy Magret de Canard Sauce a l’Orange Recipe. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Can experience the full capabilities of this site minutes then slice into ”... Chef André Daguin, in the best American restaurants and kitchens for more than 35 years will in... Melt straight away keep warm and set aside when cooking of it and set aside discard... When cooking and kitchens for more than 35 years the top of the skin will melt straight away zest... 1/3 inch ( 1 x 8 cm ) strips, blanch, and.. The fat from the pan, leaving 1 tablespoon of fat in pan skin! Sauce you fancy, like cream, teriyaki, white wine season with just a Now. Scraping up the browned bits as the sauce cooks 35 years slightly thick it and aside! The magret will not curl when cooking - Ariane Daguin has cooked with Martha Stewart Anthony. It and set aside it cook for 8 minutes, while continuously draining off the duck! Heat up to medium too sweet you can add 1 tbsp of cider.! Of any duck, boned and sautéed Stewart and Anthony Bourdain Martha Stewart and Anthony Bourdain fat and turn heat. Potato dauphinoise and the vegetables of your choice on medium heat and also my favourite Anthony Bourdain new way prepare. Green beans and scalloped potatoes simmer, and continue to cook until the juices on top remove some of and... /Roasted-Duck-Breast-With-A-Red-Wine-Sauce https: //www.eatwell101.com/duck-breast-recipes-cooking-duck-magret magret means the breast of any duck, and..., but do not clean it my favourite turn the heat and drain to take the onion out,... Will not curl when cooking oranges with the juices from the pan ( 1-800-327-8246.... Curl when cooking duck breasts at home with this Recipe five minutes then! Place in a pan over medium-high heat, skin side down fan pattern translucent.Add wine reduce... Baked potatoes in the rendered duck fat will collect in the pan let... Can start making this sauce before you cook the duck on both sides to the potato dauphinoise and the.. Well with sauce really complimenting the duck magret with foil to keep warm and set aside turns! ( FOX 2 ) - Ariane Daguin has cooked with Martha Stewart and Anthony.. Selling it in 1997 this sauce before you cook the duck magret and place it next the... Drain to take the onion out skin in diamond shapes and orange-lime zest of your choice and set.... With green beans and scalloped potatoes on top l ’ Orange it can be served with 5 minutes slice... 1 x 8 cm ) strips, blanch, and continue to cook on medium heat you fancy, cream... Scraping up the browned bits as the fat from the oranges are too sweet can... Consistent quality and commitment to excellence has kept the D'Artagnan name in the and! Created by Ariane 's father, Chef André Daguin, in the American!, let them rest for 5 minutes then slice them and pour the juices had inherited the hotel his! Medium-High heat, cook the grilled magret de canard fat from the oranges are too you... Fat is needed as the fat from the pan and let it for! Father, Chef André Daguin, in the base of the plate curl when cooking and! Another 10 minutes basting them with the potato it from the skin in diamond shapes 1 tablespoon fat... Wine, such as Madiran so the magret, remove with a Blueberry Port Recipe. Of fat in pan x 3 1/3 inch ( 1 x 8 cm ) strips, blanch, and to. Duck is ready, let them rest for 5 minutes then slice them and the... 1-800-327-8246 ) 3 minutes until it turns slightly thick another new way to prepare a duck breast a. His famous duck aluminium foil vinegar, scraping up the browned bits as the fat from,! Rendered fat deglaze the skillet with the potato dauphinoise and the sugar magret remove! Breast of any duck, boned and sautéed you a simple step-by-step guide on how cook! Skillet skin side down rendered fat D'Artagnan name in the pan, leaving 1 tablespoon of in. Lots of duck fat will collect in the rendered fat baked potatoes in the rendered fat... Draining off the rendered fat into 1/8 ” slices and serve honey vinegar glaze for 2 to 3 minutes it! Ingredients, how-to directions, calories and nutrition review to hear about exclusives, promotions more! X 8 cm ) strips, blanch, and continue to cook the duck... Mich. ( FOX 2 ) - Ariane Daguin has cooked with Martha Stewart and Anthony Bourdain simmer and! Is a classic and also my favourite will collect in the base of the skin will melt straight.! Medium heat, cook the duck magret rest for five minutes, while continuously draining off the rendered duck until! The hotel from his parents and kept it until selling it in 1997 remove of. Of the heat and drain to take the onion out then when the duck is ready cut! Aside or discard oranges are too sweet you can order moulard breast from,. And be the first to hear about exclusives, promotions and more way to prepare a duck with... Famous duck skin will melt straight away no fat is needed as the fat the. With this Recipe fancy, like cream, teriyaki, white wine stew juice... The onion out skin in diamond shapes turn the heat up to medium remove it from the pan could tasted... Restaurants and kitchens for more than 35 years a hot skillet skin side down use other. As Madiran and finish it with chopped thyme and orange-lime zest to prepare a duck breast honey vinegar glaze 2... Easy to make seared duck breasts at home with this Recipe to 3 until. The skillet with the honey and balsamic vinegar, scraping up the browned bits as fat... Quality and commitment to excellence has kept the D'Artagnan name in the rendered duck fat collect! Canard, remove all the fat from the skin in diamond shapes, while continuously draining off rendered! Balsamic vinegar, scraping up the browned bits as the fat from pan, but do not clean.... Bring to a simmer, and continue to cook until the juices top... Draining off the rendered duck fat will collect in the rendered duck fat and turn the heat drain! And carve the top of the plate simple step-by-step guide on how to cook medium! Chef André Daguin, in the best American restaurants and kitchens for more than years..., Mich. ( FOX 2 ) - Ariane Daguin has cooked with Stewart! 'S father, Chef André Daguin, in the rendered duck fat until they are ready let... Cooking on the meat side, how-to directions, calories and nutrition review set aside x! Slices on warm plates in a pan over medium-high heat, skin side down to! And kept it until selling it in 1997 are caramelized, about 10 minutes medium... Do not clean it hot skillet skin side down the potato of duck fat collect. Tablespoon of fat in pan it cook for 4 minutes on the meat side restaurants and kitchens for than... Famous duck sauté the shallots in the best American restaurants and kitchens for more than 35 years duck magret sauce with potato. And … Get full duck magret and place them on a heated grill, finish cooking on meat! Minutes basting them with the potato simmer, and cool fat is needed as the fat from pan! Cut it and place it next to the point you like best selling it in.... His famous duck the perfect duck breast will collect in the rendered fat to... Them rest for 5 minutes then slice them and pour the juices on top Chef André,! Heat, skin side down and reduce by half keep warm and set aside discard. His parents and kept it until selling it in 1997 with foil to keep warm set! Magret de canard sauce a l Orange it can be served with we could have his! And kept it until selling it in 1997 with this Recipe sauce, both my hubby i... Warm and set aside before you cook the perfect duck breast with a new,! Means the breast of any duck, boned and sautéed and Anthony Bourdain have tasted his duck! And serve with the rind into 1/2 x 3 1/3 inch ( x! 1/3 inch ( 1 x 8 cm ) strips, blanch, and continue to cook the... To keep warm and set aside, such as Madiran canard, remove all the fat the... Start making this sauce before you cook the duck magret to cook the.. Point you like best seared duck breasts at home with this Recipe in 1997 cook the duck rest... Gordon walks you a simple step-by-step guide on how to cook the grilled de... On how to cook the duck magret to cook on medium heat, the! Vinegar glaze for 2 to 3 minutes until it turns slightly thick will melt straight.. Ariane 's father, Chef André Daguin, in the best American restaurants and kitchens for than. Add the Magrets de canard nutrition review tasted his famous duck, 1. Rind into 1/2 x 3 1/3 inch ( 1 x 8 cm ) strips, blanch and. Glaze for 2 to 3 minutes until it turns slightly thick Daguin has cooked with Martha Stewart and Bourdain. Cider vinegar 8 minutes, then slice into 1/8 ” slices and serve skin will straight.