Magret de canard in shallot reduction

  • Slice diamond pattern in the fat side (score)
  • Heat up a pan (not a non-stick one! i.e. a stick one!) to medium high
  • Place breasts fat side down, cook 10-15 minutes (with heat on medium soon after putting them in)
  • Cook meat side down 3-5 minutes
  • Finish off for 1-2 minutes on fat side, then remove from heat
  • Drain fat out of pan and keep for other cookings
  • Dice a couple of shallots, thrown in the pan with 2-3 tablespoons of the duck fat
  • Throw the shallots for 2-3 minutes in the fat
  • Add ~1/4 cup of red wine
  • Add same amount of broth
  • Reduce until good (pretty thick)
  • Wait until reduction is ready before slicing the duck (i.e. let it sit!).
  • Slide duck breasts diagonally, drizzle with reduction
  • Enjoy!

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