Duck is definitely an underrated meat option in America, where the chicken and turkey reign supreme at the dinner table. And that’s just wrong! There are so many delicious possibilities with duck, from a crispy-skinned magret to a fall-of-the-bone duck leg confit.
Perhaps it’s that people seem to think that cooking with duck is fussy, complicated and too “gourmet” for them, and nothing could be further from the truth; duck is simple and incredibly versatile, and all it takes is a pan, a little prep work and some tips to get the satisfaction of a beautifully browned, crackling crispy duck breast, every time. Right now is the perfect time to give duck meat it’s fair time in the sun, and cook something different tonight!
Although there are many different types of duck, the most common are Moulard and Muscovy, as well as the classic Peking so used in Chinese cooking. But there’s something incredibly French about duck, and not in a sophisticated and exclusive cuisine sort of way, but more of a rustic, comforting and hearty type of cooking. The flavors of duck magret are earthy and rich, and when cooked, the rendered fat gives it a luxurious mouth feel that has little to do with the price of the dish.
Especially during the fall months, when we’re veering away from grilling and salads, duck makes for a fabulous transition, adding richness without heaviness (which we won’t need till the winter), and pairing wonderfully with orchard fruits like apples. When cooking duck magret, save that flavorful rendered fat – you can sauté the most amazing potatoes of your life with it!
Duck Magret With Apple Remoulade Recipe
- 2 raw duck magret breasts
- 3 cups white cabbage, finely shredded
- 1 Granny Smith apple, cut into strips (peel on)
- 1 Red Delicious apple, cut into strips (peel on)
- ½ lemon, juiced
- ½ cup fresh basil leaves
- ½ cup fresh parsley
- 3 tbsp. Toasted almonds, sliced
- 8 tbsp. Balsamic vinegar
- 2 tbsp. Sugar
- Salt and pepper to taste
- In a large bowl, mix the cabbage, apples, lemon juice, salt and pepper. Toss to coat and reserve in the fridge, covered.
- Score the top of the magret (where the layer of fat is) with a sharp knife. How : cut diagonally in one direction, end to end, then score in the other direction, creating a diamond-like, hash mark pattern. Note: don’t cut into the meat itself, but rather cut halfway down the fat.
- Preheat the oven to 375 F.
- In a pre-heated non-stick pan, cook fat-side down, for about 2-3 minutes, until golden. Discard the rendered fat, and transfer to a roasting pan, middle rack. Cook 8 a 10 minutes, until medium-rare.
- Let it rest 10 minutes, covered.
- Prepare the dressing: heat up the balsamic vinegar in small saucepan at low heat, simmer until reduced by half.
- Add basil and parsley to the cabbage remoulade.
- Serve the magret, sliced thinly, over a bed of the remoulade. Note : serve about ½ a magret per person. Sprinkle with almonds, and add the dressing.
Ready to give this recipe a try? Buy succulent duck magret and other amazing duck products during our DUCK SALE! Going on now until October 6th. Shop sale >
After a summer of avoiding the oven, cooler weather is finally here and we’re ready to dust off those oven mitts! To inaugurate the season, we’re sharing with you an exclusive recipe featuring an icon of culinary sophistication, the epitome of gourmet ingredients: foie gras! In this recipe, delicious duck magret is served alongside rich and unctuous foie gras, and then topped with sweet cherry in a syrupy balsamic reduction. This foie gras recipe is a truly fabulous way to start off your fall cooking!
This exquisite recipe was developed exclusively for us by Jen from Savorysimple.net. Thank you so much for sharing it with us, Jen!
Duck Breast with Foie Gras and Balsamic Cherries
- 1 1/2 cup cherries, pitted
- 1/4 cup Balsamico Vinegar of Modena
- 1/2 teaspoon sugar
- 11/2 tablespoons shallot, minced
- 1 teaspoon extra virgin olive oil
- 1 magret duck breast
- 2 slices foie gras
- salt and pepper
- arugula for serving
- In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
- Heat up the olive oil in a nonstick pan on medium/low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
- Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
- Heat a saute pan over medium-low heat and then place the duck in the pan, fat-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.
- Flip the breast and allow it to cook on the opposite side for a few minutes, until an instant read thermometer reaches 125 degrees F in the center of the breast. Allow the meat to rest for at least 5 minutes.
- While the duck is resting, prepare the foie gras. Heat up a nonstick skillet on high until it's very hot. Lightly score one side of the foie gras and season with salt and pepper. Place the foie gras into the hot skillet, which should immediately start sizzling (if it doesn't remove the foie and allow the pan to continue to get hot). Sear for approximately 45 seconds per side.
- Lay a bed of arugula on two plates.
- Slice duck on the bias into thin strips and fan it over the arugula. Add one slice of foie
- gras to each plate, scored side up, and serve immediately.
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