– Moulard Magret Duck Breast – Fresh figs – Mini eggplant – Duck and Veal Demi-Glace – Garlic – Rosemary – Honey – Sea salt
Add some olive oil to your pan. Add the garlic slices. Place the eggplant slices flesh side down and allow to sear for a couple minutes before flipping over and searing on the other side. Move the eggplant on a cookie sheet (or use your pan if it is oven safe) and place in the hot oven to cook for 20-30 minutes until soft.
Cut the edges of the fat off so there is no excess fat over the meat (but make sure to leave the lobe of fat over the top!). Trim any flaps of meat or sinew from the bottom of the filet if there are any.
Place the duck breast skin side down on a hot, dry pan (no need for oil!) for 3 minutes over medium high heat until the fat renders and is a nice golden brown. You should have a nice crispy skin on your magret.
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