Duck breast Magret in Port and Jam sauce


Duck magrets are one of my favorite foods that is why I invite you to prepare this easy fancy meal.

The melted duck fat can be refrigerated or frozen. I like to serve sautéed potato  or a wild rice casserole and green beans with this dish.

Servings: 2

Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 duck breast magret
 ½ cup (125 ml ) beef broth or brown veal stock
 1 tbsp (15 ml) balsamic vinegar
 3 tbsp (45 ml) port wine
 2 tbsp (30 ml) crabapple jelly or cherry jam

1

Set the oven rack in the center of the oven. Preheat the oven at 350 °F (180°C). Cris-cross the skin side of the magret being careful not to cut into the flesh.

2

Heat an ovenproof skillet on medium heat and add the magret skin side down. Cook until golden turn and cook until lightly browned on the flesh side. Remove all fat from the skillet and put the magret skin side down in the skillet.

3

Bake uncovered in the oven for about 10 Minutes or internal temperature reach 125°F (50°C).

4

Remove the magret from the skillet and reserve while preparing the sauce.

5

Add beef broth, balsamic vinegar, port and jelly to the skillet and cook on medium high heat stirring occasionally until the sauce very lightly coat the back of a spoon.

6

Beginning with narrow side, thinly slice the magret with or without the fat. Pour sauce in the bottom of the plates and fan out duck slices on top of the sauce. Serve immediately.

Ingredients

 1 duck breast magret
 ½ cup (125 ml ) beef broth or brown veal stock
 1 tbsp (15 ml) balsamic vinegar
 3 tbsp (45 ml) port wine
 2 tbsp (30 ml) crabapple jelly or cherry jam

Directions

1

Set the oven rack in the center of the oven. Preheat the oven at 350 °F (180°C). Cris-cross the skin side of the magret being careful not to cut into the flesh.

2

Heat an ovenproof skillet on medium heat and add the magret skin side down. Cook until golden turn and cook until lightly browned on the flesh side. Remove all fat from the skillet and put the magret skin side down in the skillet.

3

Bake uncovered in the oven for about 10 Minutes or internal temperature reach 125°F (50°C).

4

Remove the magret from the skillet and reserve while preparing the sauce.

5

Add beef broth, balsamic vinegar, port and jelly to the skillet and cook on medium high heat stirring occasionally until the sauce very lightly coat the back of a spoon.

6

Beginning with narrow side, thinly slice the magret with or without the fat. Pour sauce in the bottom of the plates and fan out duck slices on top of the sauce. Serve immediately.

Duck Breast Magret in Port and jam sauce

 

 

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Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

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