Description
This Duck Magret with apples and squash recipe is perfect for a Fall dinner party. The duck breast is seared to perfection, tender & juicy with a light sweetness to it.
Ingredients
Scale
- 2 Moulard Magret Duck Breasts (12-14 oz each)
- 4 apples (Fuji apples hold up well when cooking)
- 1 medium Delicata squash
- 7oz Duck and Veal Demi-Glace (3/4 cup chicken stock if you don't have demi glace)
- 2 tbsp sugar
- 4 tbsp butter
- pinch of black peppercorns
- 4 bay leaves
- 2 sprigs of rosemary
- pinch sea salt
Instructions
- Preheat the oven to 350 degrees.
- Trim the duck Magret. Cut the edges of the fat off so there is no excess fat over the meat. Keep the extra fat pieces to the side, you will use these later. Trim any flaps of meat or sinew from the bottom of the filet (there won't be much if at all).
- Slice criss cross incisions over the top of the fat - this will keep the sides from buckling.
- Pat both sides dry with a paper towel - this is essential for getting a good sear.
- Place the Magrets, fat side down on a hot, dry pan (no need for oil!) for 3 minutes until the fat is a nice golden brown.
- Turn off the heat and remove the Magrets from the pan and place fat side down on a oven safe sizzling tray or cookie sheet.
- Top each Magret with a few black peppercorns, bay leaves, rosemary and sea salt.
- Place on the middle rack of the oven for 25 minutes for medium doneness (pink side and juicy). Flip half way through so that the fat side is up. If you like your Magret more medium rare, leave for only 20 minutes in the oven, flipping half way through as well.
- Once they are done, remove the duck breasts from the oven and allow to rest on a cutting board for 5 minutes.
- Meanwhile...
- Peel and core the apples and the delicata squash. Remove the seeds.
- Slice each apple in half and then width wise to create 1/4 inch thick slices.
- Cut the peeled squash length wise and then width wise into quarters. Slice each quarter width wise to create segments that are a similar size and shape to the apple slices.
- Leaving the duck grease in the pan you used earlier, sprinkle sugar all over the surface.
- Turn the heat back on the pan to medium-high.
- Place the apple and the squash slices so that each slice is touching the pan. The sugar will help the pieces to caramelize.
- Slice the leftover fat pieces into little cubes - sprinkle over the apples and squash with the butter for extra flavor.
- Add the demi-glace.
- Stir often. Add a few tbsps of water if the bottom starts to stick.
- Cook for about 15-20 minutes until both the apples and squash break apart easily with a spoon.
- Turn off the heat.
- Fat side up, slice the Magret into 1/4 inch slices. The meat should be pink inside.
- Arrange the squash and apples on a serving platter. Lay the slices of Magret de Canard over the center of the squash and apples.
- Spoon the pan drippings (a beautifully reduced sauce!) over the Magret de Canard.
- Sprinkle some coarse French sea salt over the Magret.
- Serve immediately.
Notes
Wine Pairings with Magret de Canard
Duck Magret de Canard can stand up to a full bodied red wine from the South West France such as a Bordeaux or also a Cahors.
Varietals to look for are Cabarnet Franc or Malbec.
Suggested French Fall Dinner Party Menu
To start: Creamy Butternut squash Soup with Crispy Sage or Fancy Cream of Cauliflower Soup
Main Course: Magret de Canard served with Le Chef's Mashed Potatoes or quite simply on its own. Because of the squash and apple garnish you don't really need more.
Dessert: Mousse au Chocolat (French Chocolate Mousse made simple) or How to make Crème Brûlée like a French Chef