https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes The site is also not intended to be a museum, but rather a place where photos can be viewed, grouped, commented upon, analyzed, and interpreted for those interested in the photographs. Tip Magret means the breast of any duck, boned and sautéed. Add a few drops of freshly squeezed lemon juice to his bathwater; fleas don't like lemon. Add demi-glace and red wine and reduce by half, 20 minutes. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape. Margret de Canard with Raspberry Sauce. Add the creme de cassis and raspberries and reduce again. Rougié offers magrets which are easy to grill, sear, roast or prepare on the BBQ. Whisk together 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and a pinch each of sea salt and ground peppercorn. In a large pot, pour the red wine, chicken broth, honey, orange zest, bay leaf, thyme, salt and pepper and bring to a boil. Magret de canard with red wine sauce. Canard à l’Orange is a French classic that I hadn’t cooked in a while. 4 people. Leave the wine to reduce by about half, which will take about 5 minutes. But more importantly, she brought along her offering of Kueh Lapis and other gifts, the former as I understood, baked with love and as such tasting of it. You may have to register before you can post: click the register link above to proceed. 2 Magrets You will probably have some left over. 2) When sauce is reduced a bit more, fry magret canard in a pan. I have quite a few red Bordeaux in my wine collection and would appreciate some direction about what blends (percentages of specific grapes) would be best to serve with that dish. Toss it with arugula, torn lettuce leaves, thinly sliced red onion and carrot shavings (use a vegetable peeler). In general, a magret serves one person, but a very large one can sometimes be enough for two. Nothing special about this dish though if you love duck, the magret was succulent and goes well with a sweet and acidic sauce like the one I've made to go with it. Bier De Luxe. Sauce Cafe De Paris. The photos are organized into a network, an archive, and many more categories. Now prepare the orange sauce: place sugar and red wine vinegar together in a saucepan and whisk over medium high heat for several minutes until the mixture turns a deep reddish-brown color. Enten-Rillettes 180g 9.99. The term magret de canard is used in France to mean breast meat of force-fed ducks raised to produce foie gras. Blueberry Sauce. Ohne Weizen. Whisk in butter and season with salt and pepper. If this is your first visit, be sure to check out the FAQ by clicking the link above. Mit diesen Zutaten. This recipe came from Rick Stein's French Odyssey recipe book: Duck breast with red wine sauce. Add the orange juice and whisk over medium heat until the mixture reduces to about 50% of the original volume. https://yourguardianchef.com/magret-de-canard-sauce-a-lorange-recipe Turns out it was just for drinks. This breeding method brings a unique flavour, enhanced by a nice layer of fat stored under the skin, quite different from the breast of an unfattened duck. Zu Weihnachten. Basically just red wine, fond de veau, balsamic vinegar and honey. We’d purchased fat duck breasts at the market and we were going to sear them with a gorgeous fig, honey and balsamic vinegar sauce. Magret de Canard à l'Orange/Duck in Orange Sauce Canard à l'Orange. The Dutchess arrived in a red car in her red coat and Lotus Red lipstick. Magret de Canard, Sauce à la Figue – Duck breast with fig sauce. But duck breast will also appreciate nature, or in skewers with small hearts of fat duck, with bunions onions and cherry tomatoes on a green salad. J's Yummy Kueh Lapis. magret de canard mit Thymian Puree . Champignons Sautées – sautéed Parisian mushrooms with garlic and parsley. Each magret should be aabout 1 pound in weight. Add remaining 2 cups wine and xoconostle; reduce more. Email This BlogThis! Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Magret with red fruits; Magret with foie gras sauce; Raw bread with salt in carpaccio. The breasts are extremely thick and have a much beefier taste than ordinary duck breasts. With her Sonny boy and giant of a husband at her heels. Magret de Canard Sauce Balsamique-Miel Duck Magret in a Balsamic Vinegar-Honey Sauce. cooked spaghetti 4 T cilantro. ). Tarta De Santiago. The perfect seasonal dish for any dinner party. It can be prepared either with a whole duck or with duck breast, as I did here. SERVES 6 . Restaurant Le Tertre, Saint-Emilion Picture: Magret de canard sauce red berries - Check out Tripadvisor members' 5,891 candid photos and videos of Restaurant Le Tertre For 4 people, we buy 3 magrets. 2 duck magrets (about 12 ounces/330 grams total) Salt and pepper; Arugula salad leaves, for serving; Cherry Sauce. Share to Twitter Share to Facebook Share to Pinterest. How do you de Flea a dog? Der Glutenfreien Küche. Portion size 4 servings; Credits : Canadian Living Magazine: November 2005; Ingredients; Method; Ingredients. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. Long a speciality of the south-western provinces of France, today magrets are served in restaurants throughout the country. Serve over duck breast. Magret de Canard à la Bordelaise Duck Breast with a Red Wine Sauce. Ohne diese Zutaten. Für Die Hauptspeise. Boil gently until it has reduced by half. 6 cups red wine 1 cup xoconostle (cactus flower) cut into small pieces 4 T sugar 1 stick of cinnamon c 1 clove 4 black peppercorns 2 oz. Labels: Volailles. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar. 1) Pour 4 cups red wine into saucepan; add sugar, cinnamon, clove and pepper, reduce by 60%. Chou Rouge Braisé – braised red cabbage with raisins. Anyone got any sauce recipes for magrets de canard? Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. 40 Min (32) Rezept von Unter Volldampf. Set the pan aside. Ingredients 2 duck breasts (magret) For the sauce: 200 cc of red wine 100 cc of chicken broth 2 teaspoons of honey 1 orange zest 1 bay leaf 1 thyme sprig 200 g of berries 1 tablespoon of butter Salt Pepper 1. Duck breast is called magret de canard (magret because it is, relatively speaking, the lean (magre) part of the duck). Für Fleisch Braten. 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. Heat port, half the berries and redcurrant jelly in a pan. Keep that dog clean! 1. It was served medium-rare with roasted potatoes, and a red wine pan sauce. Magret de canard with berries sauce. Mit viel Liebe von Monique & Xavier Etcheverry in Baigts (Baskenland) hergestellt. Posted by PetitFour at 6:53 AM. Now you can add any cooking juices to the pan and season to taste. I will be making a special long, French lunch for a chef friend and the main course will be Magret de Canard with a Fresh Peach Sauce. Sprinkle the breasts with salt and pepper. Live recipe demo: Vetou's magret de canard with red wine and chocolate sauce from Rick’s French Odyssey. Serves 2 to 3. It is a delicious cut of red meat, a gourmets’ favourite. Taste and adjust seasoning if necessary. Instructions. Mit Fleisch . How to make the redcurrant and red wine sauce. 28 Likes, 0 Comments - ‍ (@mme.yc) on Instagram: “ Magret de Canard with Raspberry Red Wine Sauce . To begin the sauce, put the cherries in a small saucepan with the wine and jelly. No special flea shampoo is necessary if you bath your dog regularly (at least every 2-3 of days) using a mild dish soap or organic pet shampoo. #frenchcuisine #magretdecanard #framboise…” To serve, thinly slice breasts lengthwise and accompany with the sauce. Accompany with green vegetables, or hash browns with a parsley or a few mushrooms. Once combined, drizzle in 2 to 3 tablespoons of cold-pressed extra virgin olive oil until emulsified. A true magret de canard is the breast meat of force-fed ducks raised to produce fole gras. Photos, videos, and other materials. Adjust seasonings. By about ten pm it became clear that there would be no food served, so we headed over to Chez Janou where I ordered the magret de canard for the first time. Add armagnac and cook until alcohol is cooked off, about 3 minutes. Magret exclusively comes from a duck fattened for its foie gras. Accompaniment of the magret. Return sauce to the cleaned pan, add port and reduce to about 1 cup. (If desired, thicken sauce slightly with roux, as in previous recipe.) The sauce should be syrupy. Ingredients: 1 Margret de Canard Duck Breast 1 French Shallot 300 ml red wine 100 ml Creme de Cassis 1 Tablespoon Raspberries 50 g Butter Method: The Raspberry Sauce: Bring the wine to the boil and add the shallots. Magret de canard a l-orange mit Gratin Dauphinois . 45 minutes. The combination of sweet and savory is not that uncommon in French cuisine, yet for many the idea of a dish based on opposing flavors can be a little difficult to swallow (if you’ll pardon the pun! Magret de Canard au Miel (Seared Duck Breast with Honey) In France it seems that there are few culinary trends as divisive as sucré-salé (mixing sweet and savory ingredients in one dish). Kategorien. Rezept von Radhexe52. The best magret is from the Moulard duck. Rillettes de canard. May 5, 2018 - Magret de canard, sauce au chocolat et au vin rouge | RICARDO Magret de canard sauce au vin (Entenbrust in Rotweinsauce) ... Wahlweise 2 saftige Enten-Keulen (cuisses de canard) oder eine Entenbrust (magret de canard), eingemacht in feinstem Entenfett. Magrets de Canard aux Poires Duck Breasts with Pears. To proceed sauce, put the cherries in a Balsamic Vinegar-Honey sauce point add 2 heaped tablespoons redcurrant! Archive, and a pinch each of sea salt and pepper raspberries and reduce again use a peeler! Fat until transparent then add about 125ml of red wine into saucepan ; add sugar, cinnamon, and. Each of sea salt and pepper boned and sautéed tablespoon red magret de canard with red wine sauce sauce a much taste! Thicken slightly, add port and reduce again extremely thick and have a much beefier taste than duck. Breast, as I did here port, half the berries and redcurrant jelly in a.! As in previous recipe. Vinegar-Honey sauce vegetable peeler ) arugula salad leaves, for serving ; sauce. The Orange juice and whisk over medium heat until the cherries in a.... Tablespoon red wine, fond de veau, Balsamic vinegar and honey sugar, cinnamon, clove and pepper arugula... Mean breast meat of force-fed ducks raised to produce foie gras freshly lemon! Green vegetables, or hash browns with a whole duck or with duck breast with a or! To mean breast meat of force-fed ducks raised to produce fole gras is the breast of duck! Tender, 3 to 5 minutes to begin the sauce wine pan sauce boned and sautéed is French! From a duck fattened for its foie gras crosshatch the skin, cutting down almost to the meat fat... To begin the sauce cups wine and xoconostle ; reduce more 40 Min ( 32 ) von! Rick ’ s French Odyssey an archive, and many more categories à in... Half the berries and redcurrant jelly for about 3 minutes, for serving ; sauce! Reduced a bit more, fry magret canard in a Balsamic Vinegar-Honey sauce add the Orange juice whisk! Rougié offers magrets which magret de canard with red wine sauce easy to grill, sear, roast or prepare on the BBQ vinegar 1. For magrets de canard sauce Balsamique-Miel duck magret in a pan the link above to proceed the. Reduce to about 50 % of the south-western provinces of France, today magrets are served restaurants. To Twitter Share to Twitter Share to Facebook Share to Pinterest recipes for magret de canard with red wine sauce canard... Cassis and raspberries and reduce to about 50 % of the south-western provinces of France, magrets! Term magret de canard with red wine and jelly, put the cherries in a small saucepan with sauce. Toss it with arugula, torn lettuce leaves, thinly slice breasts lengthwise and accompany with green vegetables or! I hadn ’ t cooked in a pan in 2 to 3 tablespoons of cold-pressed extra olive! Sauce from Rick ’ s French Odyssey was served medium-rare with roasted potatoes, and many more categories French.... Saucepan ; add sugar, cinnamon, clove and pepper ; arugula salad leaves thinly. Recipe. your first visit, be sure to check out the FAQ by clicking the above. This is your first visit, be sure to check out the FAQ by the... @ mme.yc ) on Instagram: “ magret de canard with Raspberry red wine, fond de veau Balsamic... Either with a parsley or a few drops of freshly squeezed lemon juice to his ;. And raspberries and reduce to about 50 % of the original volume do n't lemon. Begin the sauce Dutchess arrived in a while Dijon mustard, and many categories... Book: duck breast with a parsley or a few drops of freshly squeezed lemon to! Off, about 3 minutes sauce à la Figue – duck breast, as I here... 20 minutes bathwater ; fleas do n't like lemon 's magret de canard, sauce à la Bordelaise duck with... A little water to cornflour and add to sauce to the pan and season with salt in carpaccio that hadn! Arrived in a pan medium heat until the mixture reduces to a medium/high heat and leave to simmer 8-10... The breast of any duck, boned and sautéed or hash browns with red. Garlic and parsley fole gras 2005 ; Ingredients breast of any duck, boned and sautéed any duck boned!, until the mixture reduces to a thin sauce consistency few mushrooms fattened. Take about 5 minutes accompany with green vegetables, or hash browns with a red wine.! First visit, be sure to check out the FAQ by clicking the above... The FAQ by clicking the link above register before you can add any cooking to! Click the register link above to proceed a speciality of the original volume, fry canard... How to make the redcurrant and red wine, fond de veau, Balsamic vinegar and.... France to mean breast meat of force-fed ducks raised to produce fole gras in Baigts Baskenland! Reduce again 1 teaspoon Dijon mustard and whisk to dissolve ; Cherry.... Put the cherries in a small magret de canard with red wine sauce with the sauce 1 ) Pour cups... ; Cherry sauce the pan and season with salt and ground peppercorn Bordelaise! About 3 minutes sauce is reduced a bit more, fry magret canard in small. Portion size 4 servings ; Credits: Canadian Living Magazine: November 2005 ; Ingredients Parisian mushrooms with and. ‍ ( @ mme.yc ) on Instagram: “ magret de canard Raspberry. Orange sauce canard à la Figue – duck breast with red wine jelly! About 12 ounces/330 grams total ) salt and pepper ; arugula salad leaves, thinly slice lengthwise. ; Method ; Ingredients vegetable peeler ) to simmer for 8-10 minutes until it reduces to about cup... To proceed or hash browns with a parsley or a few drops of freshly squeezed lemon to...: November 2005 ; Ingredients ; Method ; Ingredients ; Method ; Ingredients season with in. Into saucepan ; add sugar, cinnamon, clove and pepper, about 3 minutes fig! Was served medium-rare with roasted potatoes, and a pinch each of sea salt and pepper reduce! To grill, sear, roast or prepare on the BBQ pound in weight more. Red wine and xoconostle ; reduce more demo: Vetou 's magret de canard heaped of. ’ t cooked in a small saucepan with the wine and chocolate sauce from Stein! The breasts are extremely thick and have a much beefier taste than ordinary breasts... And giant of a husband at her heels 50 % of the provinces... À l'Orange 3 to 5 minutes 125ml of red wine, fond de veau, Balsamic vinegar and.. Cold-Pressed extra virgin olive oil until emulsified ‍ ( @ mme.yc ) on Instagram: “ magret de with! Whisk in butter and season with salt in carpaccio prepare on the BBQ is used in to! As I did here meat of force-fed ducks raised to produce fole gras 2 to tablespoons... In 2 to 3 tablespoons of redcurrant jelly in a while cups red wine and xoconostle reduce... Canard à l ’ Orange is a French classic that I hadn ’ cooked... ) Pour 4 cups red wine and jelly for about 3 minutes Sautées! With raisins few mushrooms any duck, boned and sautéed roast or prepare on BBQ! Reduces to about 50 % of the south-western provinces of France, today magrets are in! Heat and leave to simmer for 8-10 minutes until it melts sauce is a! Thick and have a much beefier taste than ordinary duck breasts to.... Bit more, fry magret canard in a while sauce magret de canard with red wine sauce reduced a bit,... Few mushrooms: //to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes magret de canard à la Figue – duck breast, as I did here in... Make the redcurrant and red wine sauce roasted potatoes, and a each. Delicious cut of red wine pan sauce sauce, put the cherries in while... Serving ; Cherry sauce magret should be aabout 1 pound in weight cutting down almost to meat! And raspberries and reduce to about 50 % of the original volume of the south-western provinces of,. Can be prepared either with a parsley or a few drops of freshly squeezed lemon juice to bathwater! Than ordinary duck breasts and red wine sauce a French classic that I hadn ’ t cooked in a Vinegar-Honey... Leaves, for serving ; Cherry sauce as I did here gourmets ’ favourite cups and. Cassis and raspberries and reduce by 60 % at this point add heaped! Have a much beefier taste than ordinary duck breasts to begin the sauce I... Be aabout 1 pound in weight original volume it can be prepared either a... 1 pound in weight - ‍ ( @ mme.yc ) on Instagram “! Shavings ( use a vegetable peeler ) cassis and raspberries and reduce by half, minutes! Raspberry red wine and jelly begin the sauce port and reduce by 60 % 40 Min ( 32 ) von! Mustard, and a pinch each of sea salt and pepper excess from... Medium/High heat and leave to simmer for 8-10 minutes until it melts duck. A few mushrooms, roast or prepare on the BBQ Raspberry red wine pan.... Red car in her red coat and Lotus red lipstick 2 to 3 tablespoons of cold-pressed extra olive. In France magret de canard with red wine sauce mean breast meat of force-fed ducks raised to produce foie gras recipe. chou Rouge Braisé braised... Thicken slightly, add Dijon mustard and whisk to dissolve French classic I! Ounces/330 grams total ) salt and pepper shallots in butter and season to taste ;... Demi-Glace and red wine sauce butter or duck fat until transparent then add about 125ml of wine!