Magret De Canard Recipes

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MAGRET DE CANARD



Magret de Canard image

Categories     Duck     Dinner     Fry     Low Carb

Number Of Ingredients 1

14 ounces Magret

Steps:

  • Dry magret with paper towels. Salt and Pepper both sides
  • Score fat on a diagonal making 1/2 " slices through the fat only
  • Place in a cold skillet, fat side down. Turn induction cooktop to 4. Allow to render for 8 minutes, continually removing the fat from the pan.
  • Pan fry the meat side for two minutes. Remove to a plate to rest for 5 minutes.
  • Slice on a diagonal.

MAGRETS DE CANARD AUX POMMES (DUCK BREASTS WITH CALVADOS APPLE SAUCE)



Magrets de Canard aux Pommes (Duck Breasts with Calvados Apple Sauce) image

Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. I just made this recipe tonight and it was so good... I had my husband's seal of approval who could not wait to eat it while I was taking the picture. The sweet and sour taste is very nice. I think I'll do it again for Christmas.

Provided by Anizou

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 4

Number Of Ingredients 4

4 duck breast halves
1 ½ tablespoons butter
4 firm apples, sliced
1 cup Calvados (apple brandy)

Steps:

  • Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.
  • Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute.
  • Serve duck breasts with Calvados sauce.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 23 g, Cholesterol 117.2 mg, Fat 13 g, Fiber 3.3 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 97.4 mg, Sugar 18.3 g

MAGRET DE CANARD WITH COLONEL HAWKER SAUCE



Magret de Canard With Colonel Hawker Sauce image

Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.

Provided by Jason Epstein

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 magret (2 boneless breast halves)
Salt to taste
1 cup chicken stock
1 tablespoon mushroom ketchup
1 tablespoon Harvey sauce
1 tablespoon fresh lemon juice
1 shallot, chopped
4 whole cloves
1 teaspoon ground mace
1 teaspoon cayenne pepper
1 cup port wine

Steps:

  • Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart without penetrating the flesh. Do the same in the opposite direction. Salt the breasts on both sides.
  • Heat a large cast-iron skillet over medium-high heat until hot. Place duck breasts skin side down and reduce heat to low to render the fat without overcooking the meat, which should be served pink. Cook slowly until the layer of fat all but disappears, about 30 minutes. Increase heat to medium-high, turn breasts over and sear until browned, about 1 minute. Let duck sit for 10 minutes to reabsorb its juices. Remove breasts and cover loosely. Save fat for another purpose.
  • Combine stock, sauces, lemon juice, shallot, cloves, mace and cayenne. Heat to boiling; then simmer 10 minutes. Strain and discard solids. Return sauce to the cleaned pan, add port and reduce to about 1 cup. Adjust seasonings. (If desired, thicken sauce slightly with roux, as in previous recipe.)
  • To serve, thinly slice breasts lengthwise and accompany with the sauce.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams

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