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
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.
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.
Bake uncovered in the oven for about 10 Minutes or internal temperature reach 125°F (50°C). Turn magret twice during cooking time.
In the meantime, in a measuring cup, add beef broth,balsamic vinegar, port and jelly. Set aside.
Remove the magret from the skillet and let stand under a bowl or aluminum paper while preparing the sauce.
Pour off all duck fat from the skillet which can be added to previously duck fat at step 2. Add sauce ingredients, to the skillet and cook on medium high heat stirring occasionally until the sauce very lightly coat the back of a spoon.
Beginning with the narrow side, thinly slice the magret across the grain with or without the fat layer. Pour sauce in the bottom of the plates and fan out duck slices on top of the sauce. Serve immediately.
Ingredients
Directions
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.
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.
Bake uncovered in the oven for about 10 Minutes or internal temperature reach 125°F (50°C). Turn magret twice during cooking time.
In the meantime, in a measuring cup, add beef broth,balsamic vinegar, port and jelly. Set aside.
Remove the magret from the skillet and let stand under a bowl or aluminum paper while preparing the sauce.
Pour off all duck fat from the skillet which can be added to previously duck fat at step 2. Add sauce ingredients, to the skillet and cook on medium high heat stirring occasionally until the sauce very lightly coat the back of a spoon.
Beginning with the narrow side, thinly slice the magret across the grain with or without the fat layer. Pour sauce in the bottom of the plates and fan out duck slices on top of the sauce. Serve immediately.
