MAGRET DE CANARD WITH COLONEL HAWKER SAUCE
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
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
MAGRET DUCK BREAST
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.
MAGRETS DE CANARD AUX POMMES (DUCK BREASTS WITH CALVADOS APPLE SAUCE)
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
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
DUCK MAGRET WITH A BLUEBERRY PORT SAUCE
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but I think I have written the right quantities for 2 people.
Provided by The Flying Chef
Categories Duck
Time 1h
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Duck Breast.
- Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
- Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
- Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
- Blueberry Sauce.
- Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
- Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
- Remove from heat and stir in remaining berries and serve immediately.
- Spinach.
- Heat oil in a large pan add onion and garlic, cook until onion softens.
- Melt butter in same pan, add spinach and cook until spinach is soft.
- Rosti Style Potatoes.
- Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
- Using egg rings place mixture inside and cook until browned and crisp on both sides.
- Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
- To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.
Nutrition Facts : Calories 1256, Fat 56.3, SaturatedFat 22.2, Cholesterol 385.2, Sodium 590.6, Carbohydrate 90, Fiber 12.2, Sugar 29.2, Protein 70.2
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