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Duck Magrets with Endives and Cranberry Sauce https://www.metro.ca/userfiles/image/recipes/magrets-canard-endives-canneberges-4990.jpg PT10M PT30M PT50M
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
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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 1/4 cup (60 mL) dried cranberries 1 tsp. (5 mL) chopped garlic 1/4 cup (60 mL) cream (optional)
Duck Magrets with Endives and Cranberry Sauce

Duck Magrets with Endives and Cranberry Sauce

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  • Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    duck magrets (force-fed duck fillets)
  • 3 Tbsp.
    (45 mL)
    duck fat
  • 1 Tbsp.
    (15 mL)
    sugar
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  • 6
    medium endives, julienned
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  • Salt and pepper to taste
  • 1 cup
    (250 mL)
    demi-glace
  • 1/4 cup
    (60 mL)
    dried cranberries
  • 1 tsp.
    (5 mL)
    chopped garlic
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  • 1/4 cup
    (60 mL)
    cream (optional)
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Imprimer ma sélection

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

Source : Académie Culinaire

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Gluten-free recipes

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