Duck Magrets with Southwest Flavours
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Chef José Trottier |
Recipe ingredients
- 2 duck magrets
- Maple syrup to taste
- Sauce
- 2 Tbsp. (30 mL) shallots, cut into rounds
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) Irresistibles cider vinegar*
- 2 Tbsp. (30 mL) maple syrup
- 1 apple, sliced
- 3/4 cup (180 mL) Irresistibles beef broth*
- 1 Tbsp. (15 mL) cornstarch*
- Salt and pepper to taste
Preparation
Preheat the oven to 350°F (180°C).
Make diagonal cuts on the skin through the magret fat, being careful not to pierce the flesh.
In a skillet over medium-high heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. Reserve fat.
Turn and cook 4 minutes longer.
Brush maple syrup on the magret fat and roast skin-side up 10-15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes,
Sauce
Sweat the shallots.
Deglaze the pan with the cider vinegar.
Add the maple syrup and apple slices.
Caramelize the apple slices lightly.
Add the beef broth.
Dissolve the cornstarch in a little cold water and add to the sauce to thicken.
Cut the magrets on the diagonal into thin slices.
Serve at once with a drizzle of sauce.
Accompaniments: braised endives, portobella mushrooms, potato wafers.
Suggestion
Store the leftover melted duck fat in the refrigerator. It can be used instead of butter and has an exquisite taste.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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