Magret Duck With Pepper Recipes

MAGRET DUCK BREAST

Steps:

• For the duck:
• Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
• Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
• In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
• Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
• For the Spaetzle:
• In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
• Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.

MAGRET OF DUCK WITH FIG AND SHALLOT COMPOTE

Steps:

• In a skillet over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until golden, 10 minutes. Add the wine, chicken stock, figs, lemon zest, sugar, and cloves. Decrease the heat to low and simmer until the figs are very soft but still retain their shape, about 30 to 45 minutes. Then increase the heat to high and simmer until the sauce thickens, 5 to 10 minutes. Season to taste with salt and pepper. Set aside.
• Preheat the oven to 400 degrees F.
• Place the duck breasts on a work surface, skin side up. Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat.
• Heat a large ovenproof skillet over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes. Turn the duck breasts over, season with salt and pepper, and transfer the skillet to the oven. Cook until the duck breasts are medium-rare, 6 to 8 minutes.
• Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes. In the meantime, warm the fig sauce.
• Cut each duck breast on the diagonal into 1/2-inch-thick slices. Fan the slices out on each plate, spoon the warm sauce over the top, and serve.

MAGRET DUCK WITH PEPPER

Steps:

• 1. Preheat oven to 450 degrees F. 2. Score the skin side of the magret almost through to the meat in a tight crisscross pattern. Brush both sides with olive oil. Mix 2/3 of the crushed peppercorns with the salt. Rub the mixture generously over both sides of the magret. 3. Heat heavy-bottom skillet over low heat. When skillet is hot, place breast skin side down. Brown the magret without turning. Discard any fat throughout the process. Most of the skin side fat should render, until skin is crispy. About 7 minutes. 4. Turn the magret over. Place skillet with magret into preheated oven for 5 minutes, or until center is rare. Remove from oven. Let rest on a board for 5-7 minutes. For service, slice duck, skin side up on a 45-degree angle, into thin slices. 5. While magret is resting, discard any fat remaining in the skillet. Return it to the stove over high heat. Add white wine and brandy. Reduce by 2/3, then add the veal stock and remaining crushed peppercorns. Reduce again until the sauce has a syrupy consistency. 6. Strain sauce through a fine sieve or cheesecloth. Return to low heat. Add red currant jelly and heavy cream, but don't allow to boil. 7. To serve, ladle 2 tablespoons of sauce onto the center of each plate. Arrange magret slices in a fan shape over the sauce.