Duck Magrets with Endives and Cranberry Sauce
| Preparation: | 10 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Académie Culinaire |
Recipe ingredients
- 2 duck magrets (force-fed duck fillets)
- 3 Tbsp. (45 mL) duck fat
- 1 Tbsp. (15 mL) sugar*
- 6 medium endives, julienned
- Salt and pepper to taste
- 1 cup (250 mL) demi-glace
- ¼ cup (60 mL) dried cranberries
- 1 tsp. (5 mL) chopped garlic
- ¼ cup (60 mL) cream (optional)
Preparation
Preheat oven to 350°F (180°C).
Score duck skin in a diamond pattern.
In a skillet over medium heat, cook fillets skin-side down about 6 or 7 minutes, pouring off fat as it melts. Reserve fat.
Turn and cook 4 minutes longer.
Roast skin-side up 10 - 15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.
Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes. Salt and pepper. Keep warm.
In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes. Season to taste.
Slice magrets. Lay slices on a bed of julienned endives, spoon cranberry sauce over and around, and serve.
For a smooth, rich sauce, add cream just before serving
Suggestion
The tender red meat of duck is extremely savoury and should not be overcooked. For maximum flavour, duck should be served slightly pink.* 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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