METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Duck Magrets with Endives and Cranberry Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/magrets-canard-endives-canneberges-4990.jpg
PT10M
PT30M
PT50M
Preheat oven to 350°F (180°C).Score duck skin in a diamond pattern.In a skillet over medium heat, cook fillets skin-side down about 6 or 7 minutes, pouring off fat as it melts. Reserve fat.Turn and cook 4 minutes longer.Roast skin-side up 10 - 15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes. Salt and pepper. Keep warm.In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes. Season to taste.Slice magrets. Lay slices on a bed of julienned endives, spoon cranberry sauce over and around, and serve.For a smooth, rich sauce, add cream just before serving
4
Académie Culinaire
0
0
0
0
2 duck magrets (force-fed duck fillets)
3 Tbsp. (45 mL) duck fat
1 Tbsp. (15 mL) sugar
6 medium endives, julienned
Salt and pepper to taste
1 cup (250 mL) demi-glace
1/4 cup (60 mL) dried cranberries
1 tsp. (5 mL) chopped garlic
1/4 cup (60 mL) cream (optional)
Duck Magrets with Endives and Cranberry Sauce
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
2
duck magrets (force-fed duck fillets)
-
3 Tbsp.
(45 mL)duck fat
-
1 Tbsp.
(15 mL)sugar
-
6
medium endives, julienned
-
Salt and pepper to taste
-
1 cup
(250 mL)demi-glace
-
1/4 cup
(60 mL)dried cranberries
-
1 tsp.
(5 mL)chopped garlic
-
1/4 cup
(60 mL)cream (optional)
Preparation
Preheat oven to 350°F (180°C).
Score duck skin in a diamond pattern.
In a skillet over medium heat, cook fillets skin-side down about 6 or 7 minutes, pouring off fat as it melts. Reserve fat.
Turn and cook 4 minutes longer.
Roast skin-side up 10 - 15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.
Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes. Salt and pepper. Keep warm.
In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes. Season to taste.
Slice magrets. Lay slices on a bed of julienned endives, spoon cranberry sauce over and around, and serve.
For a smooth, rich sauce, add cream just before serving
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
