www.lechefswife.com
– 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 (¾ 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
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.
Peel and core the apples and the delicata squash. Remove the seeds. Slice each apple in half and then width wise to create ¼ 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.
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.
QUICK FRENCH RECIPES FOR ELEVATED WEEKNIGHT MEALS
30 SIMPLE FRENCH FALL RECIPES
THE FOOD OF EMILY IN PARIS