SEARED BREAST OF MOULARD DUCK A LA D'ARTGNAN ON POTATO GALETTE
Steps:
- For the galette, blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Do not worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve.
- For the duck, score the skin. Season both sides of duck breasts with salt and pepper. Heat 2 heavy skillets until medium hot, over medium high heat. Put duck breasts in pans, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove duck from heat and keep warm in one of the skillets. Meanwhile, heat the port wine in a saucepan to a boil. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Puree with a hand mixer until smooth. Adjust seasoning and keep warm. Heat 2 tablespoons of sugar until lightly caramelized. Add the Armagnac in which prunes have marinated for no less than 15 days. Reduce by half. Add 3 tablespoons prune juice. Reduce until almost syrupy. Strain and season. Keep warm. Cut the breasts across the grain into 1/4-inch slices. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Serve immediately with a potato galette. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif.
DUCK BREASTS A LA D'ARTAGNAN
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.
- Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.
- Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.
MAGRET À LA DARTAGNAN (SEARED DUCK BREAST)
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.
More about "magret À la dartagnan seared duck breast recipes"
MAGRET à LA D’ARTAGNAN | SAVEUR
Web 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 ...
From saveur.com
From saveur.com
HOW TO COOK DUCK BREAST - A SPICY PERSPECTIVE
Web Dec 11, 2022 Instructions. Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh. Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally. Place them in the …
From aspicyperspective.com
From aspicyperspective.com
MAGRET DE CANARD RECIPE | PARIS INSIDERS GUIDE
Web Magret de Canard Recipe 2 magret duck breasts; salt; pepper; Preheat the oven to 400°F. (200°C.) With the duck breasts placed skin side down on a cutting board, trim off any fat that extends beyond the edges of the meat. …
From parisinsidersguide.com
From parisinsidersguide.com
DUCK RECIPES | D'ARTAGNAN - NULL
Web Whole duck, duck breast and duck bacon recipes featuring our moulard, muscovy, pekin and rohan ducks: complete with photos, instructions, tips and links to buy the key ingredients. ... Magret Duck Breast à la …
From dartagnan.com
From dartagnan.com
SEARED DUCK BREAST - ONOLICIOUS HAWAIʻI
Web Apr 7, 2020 After 15-20 minutes, most of the fat will be rendered out (about 80%) and and the skin will be a beautiful and crisp, a deep golden shade. Turn the heat to medium-high, flip them duck breasts over (so that it's …
From onolicioushawaii.com
From onolicioushawaii.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
Web Mar 8, 2023 Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté …
From seriouseats.com
From seriouseats.com
WHAT IS DUCK MAGRET? | D'ARTAGNAN
Web Duck Magret: The Duck Steak. Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the "duck steak." If you can cook a steak, you can cook duck magret. It’s a perfect …
From dartagnan.com
From dartagnan.com
PERFECT PAN-SEARED DUCK BREASTS | ALEXANDRA'S KITCHEN
Web Oct 19, 2017 For the gastrique: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes.
From alexandracooks.com
From alexandracooks.com
SEARED DUCK BREAST WITH LINGONBERRY SAUCE - TRIED AND …
Web Nov 29, 2020 Heat 1 tablespoon butter and two teaspoons of the reserved duck fat in a saucepan over medium heat. Add the shallot and cook for 2-3 minutes until softened. …
From triedandtruerecipe.com
4.5/5 (10)Category DinnerCuisine UniversalCalories 547 per serving
From triedandtruerecipe.com
4.5/5 (10)Category DinnerCuisine UniversalCalories 547 per serving
D'ARTAGNAN DUCK BREAST RECIPE - COOKCREWS.COM
Web Sep 27, 2022 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 …
From cookcrews.com
From cookcrews.com
VIDEO: MAKING MAGRET A LA D'ARTAGNAN | SAVEUR
Web Ariane Daguin, proprietor of the wonderful D'Artagnan Foods, came to the SAVEUR test kitchen to show us how to make this simple recipe of seared duck breast in a sauce of …
From saveur.com
From saveur.com
MAGRET à LA D'ARTAGNAN - THE DAILY MEAL
Web Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent. Add wine and reduce by half. Add demi-glace and …
From thedailymeal.com
From thedailymeal.com
5 DUCK BREAST RECIPES TO TRY NOW – CENTER OF THE PLATE
Web Apr 27, 2016 Pick any spices or aromatics, and it’s likely that duck breast can handle them. In this recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star …
From center-of-the-plate.com
From center-of-the-plate.com
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE - RUNNING TO …
Web Dec 17, 2021 Instructions. Place a large cast iron skillet over medium-high heat. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of …
From runningtothekitchen.com
From runningtothekitchen.com
PAN-SEARED DUCK BREASTS WITH POMEGRANATE MOLASSES RECIPE
Web To make the sauce, place a saucepan on medium heat, add the pomegranate juice, sugar, and lemon juice. Stir until sugar dissolves and the mixture begins to simmer. Reduce …
From dartagnan.com
From dartagnan.com
DUCK BREAST WITH RED WINE SAUCE RECIPE | D'ARTAGNAN
Web Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Add demi-glace and …
From dartagnan.com
From dartagnan.com
PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
Web May 22, 2022 Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. You do not need any oil since the fat under the skin will quickly begin to melt. Cook …
From thespruceeats.com
From thespruceeats.com
DUCK BREASTS WITH BLUEBERRY-CARAMEL - D'ARTAGNAN
Web Remove from heat and cool for about 5 minutes. Carefully whisk in blueberry mixture. Cool completely. Score the duck skin in a crosshatch pattern being careful to only cut through …
From dartagnan.com
From dartagnan.com
MAGRET À LA DARTAGNAN SEARED DUCK BREAST RECIPES
Web When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 …
From gofoodfood.cc
From gofoodfood.cc
DUCK BREAST WITH HERB BUTTER RECIPE | D'ARTAGNAN
Web When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 …
From dartagnan.com
From dartagnan.com
You'll also love