Magret Duck With Pepper Recipes

MAGRET DUCK BREAST

Magret Duck Breast image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 whole magret duck breast, trimmed of 90 percent of the fat
1 tablespoon garam masala
2 teaspoons five-spice powder
2 tablespoons salt
1 bunch red seedless grapes, removed from stems
2 cups zinfandel red wine
2 cups demi-glace
Salt and freshly ground black pepper
1 pound all-purpose flour
11/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon ground nutmeg
7 eggs
2 egg yolks
1/3 cup milk
3 tablespoons melted butter, plus more for sauteing

Steps:

For the duck:
Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
For the Spaetzle:
In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.

MAGRET OF DUCK WITH GINGER AND GREEN ONIONS

Magret of Duck With Ginger and Green Onions image

Magret is the boneless breast meat of a domestic duck and are meaty and plumper than the breast you'll find on an ordinary roasting duck and can be found in gourmet shops...that being said, you can still use a regular duck breast for this recipe.

Provided by Hey Jude

Categories Duck Breasts

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 inch ginger, thinly sliced
1 green onion, including green parts, cut in pieces
2 tablespoons hoisin sauce
2 tablespoons mirin rice wine
1 tablespoon soy sauce
1 teaspoon chili oil or 1 pinch ground red pepper
1 large duck breast, about 3/4 lb., boneless, cut in half and skin left on (magret)

Steps:

Heat the oven to 350°.
For the glaze, combine the ginger and green onions in a food processor; pulse until coarsely chopped; add the hoisin sauce, mirin, soy sauce and chili oil; process until pureed; adjust seasoning with soy sauce and chili oil, if desired.
Crosshatch the skin of the duck breast with the point of a knife, cutting very close to the meat but DON'T cut into the meat or you'll lose precious juices in the cooking process!
Heat a dry skillet over medium heat; fry the duck breast until the skin is thoroughly brown and crisp, about 5 minutes; turn, brown the other side for about 3 minutes; pour off excess fat.
Transfer the duck to a shallow baking dish; pour the glaze over to coat the meat, roast until it feels resilient to the touch, for medium, about 12 minutes (I don't like red in my duck so I roast 2 minutes longer); transfer the duck to a shopping board and let it rest 5 minutes.
Carve on the diagonal; transfer to a platter or plates and spoon the pan juices over.

Nutrition Facts : Calories 304.9, Fat 13.6, SaturatedFat 3.6, Cholesterol 163.7, Sodium 863.4, Carbohydrate 8.8, Fiber 0.7, Sugar 4.7, Protein 31.1

CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE

Crispy Duck Breasts with Pear and Green Peppercorn Sauce image

Categories Duck Fruit Sauté Apple Pear Brandy Fall Gourmet

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 1/2 pounds boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-pound ducks)
1 firm-ripe Bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons Calvados or Armagnac
1 tablespoon green peppercorns packed in brine, drained and crushed lightly
1 tablespoon duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled
Garnish: fresh thyme sprigs
*available at many butcher shops and specialty foods shops

Steps:

Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.

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