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
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.
© Société des alcools du Québec, 2007
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