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Duck Magrets with Endives and Cranberry Sauce 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
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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

Duck Magrets with Endives and Cranberry Sauce

Rate this recipe
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  • Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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)
Imprimer ma sélection

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.

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