Duck Magrets with Endives and Cranberry Sauce

Duck Magrets with Endives and Cranberry Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 2

    duck magrets (force-fed duck fillets)

  • 3 Tbsp.
    (45 mL)

    duck fat

  • 1 Tbsp.
    (15 mL)


  • 6

    medium endives, julienned

  • Salt and pepper to taste

  • 1 cup
    (250 mL)


  • 1/4 cup
    (60 mL)

    dried cranberries

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1/4 cup
    (60 mL)

    cream (optional)


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

Source: Académie Culinaire

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007