Best Magret Duck Breast Recipes

Magret Duck Breast image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

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 À LA DARTAGNAN (SEARED DUCK BREAST) image

Categories Duck Sauté

Yield 2

Number Of Ingredients 7

2 Magret duck breasts, skin scored in a cross-hatch pattern
Kosher salt and freshly ground black pepper, to taste
1 shallot, finely chopped
1 cup duck and veal demi-glace
1 cup full-bodied red wine
¼ cup armagnac
3 tbsp. black truffle butter

Steps:

1. Season duck generously on both sides with salt and pepper. Place duck skin side down in a 12" skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5-6 minutes. Flip duck; cook until browned and to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the duck reads 130°. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle. 2. While duck is resting, make the sauce: Drain all but 1 tbsp. duck fat from pan; add shallot to skillet and cook, 2 minutes, until translucent. Add demi-glace and red wine and reduce by half, 20 minutes. Add armagnac and cook until alcohol is cooked off, about 3 minutes. Whisk in butter and season with salt and pepper. Serve over duck breast.