https://www.meilleurduchef.com/en/recipe/roasted-duck-breast-magret.html I … Return sauce to the cleaned pan, add port and reduce to about 1 cup. Add wine and reduce by half. https://www.saveur.com/article/recipes/magret-a-la-dartagnan Magret Duck Recipe, Braised Salsify, Pickled Shallots Kale & Celeriac Mash by Chef Stuart Heeney From Clontarf Castle. When hot, place the duck breasts skin side down and reduce heat to medium. I had my husband's seal of approval who could not wait to eat it while I was taking the picture. Flip over and cook for 4 … Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Spoon the sauce over the duck slices and serve with green beans and scalloped potatoes. https://www.meilleurduchef.com/en/recipe/duck-magret-figs.html Heat a 12-inch saute pan over medium-low heat. For the Duck Breast: Preheat the oven to 400 degrees F. Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Sauté the shallots in the rendered duck fat until they are translucent. (If desired, thicken sauce slightly with roux, as in previous Adjust seasonings. https://tastycraze.com/recipes/r-117989-Duck_Magret_in_a_Pan The sweet and sour taste is very nice. Cook for 8 minutes, while continuously draining off the rendered fat. An exquisite recipe serving moist duck with a perfectly crisp skin, delicious salsify, cooked in red wine, brown sugar. Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Add demi-glace and reduce by half again. 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