Costco has a holiday special from D’Artagnan with duck breasts and confit legs that I’ve put on my wish list. If you know where Thank you for the comment! x. Commentdocument.getElementById("comment").setAttribute( "id", "ae1566eb8739202e268e58f75bf4d3c0" );document.getElementById("a8212e47d2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Magrets de Canard aux Pommes (Duck Breasts with Calvados Apple Sauce) Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate … Cook duck breast skin side down over medium/high heat to render fat and crisp skin. Remove the rind of the bitter oranges, then squeeze all the oranges. After one bite, it will be no secret that you’ve used the best of the best to create this meal! Slice duck, garnish … 2 large garlic cloves halved. This is much different than the duck breasts that are found in the U.S., which are typically of the White Pekin variety. Heat oil in a large pan add onion and garlic, cook until onion softens. If we lived closer to each other, I’d bring over my smoked turkey and you could make this duck. Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner. Cook and let reduce until sauce becomes smooth. On the table, moulards have a deeper, richer, beefier flavor. Use a sharp knife to remove the orange skin and white pith, following the curve of the orange. Optional: Leave 2-3 tablespoons of rendered duck fat in the pan. No one of the family wanted differently ! Once the pan is very hot, place the duck breasts, skin-side down, into the pan and grill for 8 minutes, or until it's nicely seared. Hi Marlene! In the meantime, begin by using the supreme technique on your orange. Sprinkle duck with salt and pepper. Cook until browned, … You could definitely enjoy the duck as is, no sauce needed, if you really wanted to. The chipotle twist sounds so good. ¼ cup sour cherry jam can (or use fresh pitted cherries, if available) 3 large sprigs of thyme. To do this, cut off a portion of skin from the top and bottom of the orange. Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve. Duck Breast in Orange Sauce (‘Magret de Canard à l’Orange) Duck Breast in Orange Sauce is a classic French dish and one of my family’s favorites. Please let me know. Stew the juice from the oranges with the rind and the sugar. Heat a cast-iron pan over medium heat. I also love duck and making it at home. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. Once the sauce has come to a simmer, strain the sauce using a mesh sieve. 90 g To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side. 2 Magret duck breasts about 1 lb each. All Also, I’ve seen the Costco special and am looking forward to gifting myself with it lol! While the duck is roasting, make the Port wine sauce. Flip and grill for another 8 minutes, or until a thermometer reads 165°F. This is because the French use high-quality, well-fed ducks. Make rhombus cuts along the skin (not all the way down to the meat). Using egg rings place mixture inside and cook until browned and crisp on both sides. Season the duck breasts with salt and pepper, using a scant 1/4 tsp of salt per side of duck breast and a small pinch of pepper. Season with salt and pepper. Cook duck breast skin side down over medium/high heat to render fat and crisp skin. Total Carbohydrate Heat the oil in a large saute pan over … Using a sharp knife, score the skin-side of the duck breasts. … 6. In a large ovenproof skillet, cook 2 of the duck breasts skin side down over moderately low heat until the fat renders and the skin is browned and crispy, about 10 minutes. The walls were made up of natural stone, and the ceilings had big, wooden beams protruding from it. Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Whisk in the demi-glace. It is good, Beeta! If … It was also a restaurant that served an incredible duck with orange sauce, which I was delighted to discover. The entire recipe uses 7 ingredients, including the duck, salt, and pepper. If you’ve never heard of D’Artagnan, let me give you a brief introduction. Slice the rind into 1/2 x 3 1/3 inch (1 x 8 cm) strips, blanch, and cool. Taste and adjust salt and pepper. To create this duck with orange sauce, I had 2 Moulard magret duck breasts delivered to me, fresh and ready to be prepped. Turn to coat with sauce. Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … Melt 1 tablespoon butter in heavy large skillet over medium-high heat. It was warm and cozy, with a quintessential French waiter welcoming patrons in with a hearty bonjour. I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. The D’Artagnan gift boxes are a major treat; they’re the perfect gift for the foodies in your life. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. Plus, the company delivers to all 50 states in the U.S., and operates both online from their website, and from several partnered retailers, including Wegmans and ShopRite, to name a couple. Duck is as common in France as chicken is in America, but finding a perfectly done magret de canard à l’orange (duck breast in orange sauce) is not as prevalent. Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks. Duck in France is typically very tasty, no matter what part of the duck is used, or what sauce it’s cooked with. Place pan over low to medium- low heat. Stir over low heat for a few minutes. Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. as it is very hot. Remove about 1 tablespoon of duck fat from the cast-iron pan and discard. Then follow the membrane lines to cut the orange sections/wedges out. 5 Add beef broth, balsamic vinegar, port and jelly to the skillet and cook on medium high heat stirring occasionally until the sauce very lightly coat the back of a spoon. Remove the magret from the skillet and reserve while preparing the sauce. Now, it's time to cook the grilled magret de canard. One of my favorites is duck breast with chipotle-orange sauce: very quick and yummy! Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring. Instead, I simply use homemade orange marmalade since I always have some in stock. Tomato 1 u. Lucky for you, one of you will have the chance to win this gift box for FREE! Ta recette a l’air vraiment très gourmand! Pour this mixture into the pan with the duck fat, and warm over medium-low heat. I thought it turned out really well with sauce really complimenting the duck. orange, orange, duck, kosher salt, corn starch, freshly ground black pepper and 7 … They never fail to deliver superior quality and uncompromising standards. D’Artagnan has been kind enough to offer my readers the chance to win a Deluxe Duck Gift Box!! Carrot 2 u. Onion 1 u. If the breasts still need to cook, continue flipping the breasts every 2 minutes, as needed. Place pan over low to … Put the duck in a cold frying pan, skin down, and turn on the heat (medium heat). I do not know from where to buy it I live in long beach CA . The little Parisian restaurant made spectacular duck with orange sauce, and it’s become a go-to whenever I visit the City of Lights. I love a little kick in my food, so I must try. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. You should end up with diamond cuts in the duck breast skin, and the cuts should be about a quarter inch deep. Place the duck breast in a container with the garlic, orange zest and thyme. When I purchase magret in the U.S., I order from my trusted source, D’Artagnan. Slice the duck breasts at a diagonal and arrange with orange slices in between. Hi Janine! The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, February Winter 2008 If A New Comment Is Posted: Set aside. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if those bones then had to simmer into a rich stock, and as if that stock had to reduce to a syrup. YUM! Tender, juicy duck breast sautéed then covered in a sweet orange sauce. To enter the giveaway, simply follow the entry requirements below by December 17th, 2016 11:59 p.m. EST. Place the duck breast in a container with the garlic, orange zest and thyme. Flaky sea salt for serving For the port cherry sauce: 1 Tbsp olive oil. Cover the container and place it in a refrigerator, leave it to infuse for a few hours. Get full Duck Magret With a Blueberry Port Sauce Recipe ingredients, how-to directions, calories and nutrition review. Leek 1 u. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Ingredients (Serves 4) Duck Magret 2 u. Preparation With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without... Place in a hot skillet skin 1 Tbsp canola oil. To do this, make shallow cuts in a criss-cross … Loosely wrap the duck breasts in foil and let them rest for 30 minutes. A little piece of home. It’s my go-to, gourmet food resource when I’m away from France. I am from the Aquitaine and really appreciate the good products sent to me from D’Artagnan. Wash and dry the fillet. Bring to a simmer, and continue to cook until syrupy.… Thanks, Marlene, and have a happy holiday! It was the kind of French restaurant a person envisions when they think of Paris. This post has been sponsored by D’Artagnan Foods, however, all opinions and thoughts expressed here are my own. If they’re using duck breasts (magret), they use a type of duck called Moulard. This is SUCH a great giveaway, valued at $89.99, and features: Chocolate Chip Cookies the Old-Fashioned Way. I hope you like it. Remove from heat and add the breasts and any juices. Don't subscribe Remove duck from the pans and set aside. Remove from heat and stir in remaining berries and serve immediately. Traditionally, orange sauce for the duck is prepared with a mixture of oranges and sugar, but I like to use a short-cut. Deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. One of the first dishes I prepared for my family at Christmas was Duck Magret with Orange sauce. Pour the sauce over the duck and serve. But the thing I miss is foiegras Place duck breasts, skin side down, in a large, cold sauté pan. You can easily use store-bought marmalade as well with no problems. ¼ tsp freshly ground black pepper. Optional sides include mashed potatoes or gratin dauphinois. Replies to my comments. The duck with orange sauce tastes absolutely mouthwatering once it’s ready. Pour off the rendered duck fat and turn the heat up to medium. There’s a reason duck can be considered indulgent; it’s rich, but in an entirely satisfying way. I scored and seasoned the duck breasts, then grilled them in a hot pan until they were cooked through. Love that it’s so easy too. The brand truly delivers wonderful, hard-to-find products , i love duck it’s my favorite food my mother used to make it every Sunday Tip I found the recipe on Epicurious, I think, as it is from a 2005 issue of Gourmet. I did adjust the ingredients several times but I think I have written the right quantities for 2 people. XO. Strain, add butter, salt and pepper to taste. Once the frying pan gets hots and skin begins to sizzle, cook the duck for 8 minutes. I make duck at least once a month and definitely making this soon. Add the marmalade and let the mixture come to a simmer. Season with just a … For the Orange Sauce . 1 tsp Kosher salt. Add the 2 tbs of duck demi-glace to the pan over medium heat, then add the truffle butter and mix vigorously with a spoon. The fat will have melted out, so remove it from the frying pan. I love duck and love D’Artagnan products! To do this, make diagonal cuts going one way in the duck breasts, then diagonal cuts going the opposite way. Remove mixture from pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency. After about 5 minutes, the fat should begin to gently bubble. The award-winning company has been one of the leaders of the farm-to-table movement, offering all natural, organic poultry and game, free-range meat, charcuterie, foie gras, wild mushrooms, and truffle. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. Heat port, half the berries and redcurrant jelly in a pan. Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. A winner will be notified the following day. Rub coarse sea salt and black pepper into the cuts in the skin. Pour off excess fat and add the mustard and honey to one pan. Simmer the honey vinegar glaze for 2 to 3 minutes until it turns slightly thick. Today, after years, I bring you an updated version. I found the most quaint French restaurant during a trip to Paris a couple of years ago. I tinkered with it a bit, of course! I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way. Ingredients 2 Moulard magret duck breasts salt, about 1 tsp, to taste pinch of freshly ground pepper 1 orange, supremed , Bonjour Beeta, ta recette est parfait pour les fêtes de Noël qui approchent à grand pas. Heat the cast iron skillet over medium-low heat and add minced shallots. Cover the container and place it in a refrigerator, leave it to infuse for a few hours. I wrapped the duck breasts in foil and let them rest while I prepared the accompanying orange sauce, using the residual duck fat in the pan. 29 %, (I live near France so I buy magret they are larger than regular breasts so choose ones of a nice siz), Duck Magret With Bok Choy and Vegetable Fried Rice. Place duck breasts, skin side down, in a large, cold sauté pan. Moulard duck meat tastes much less “game-y” and instead tastes very much like beef. Melt butter in same pan, add spinach and cook until spinach is soft. Season the duck breast with salt and pepper. In a large measuring cup, combine the chicken stock, orange juice, and cornstarch, whisking to combine. Not only is the orange sauce a tantalizing, sweet addition to the duck breasts, but the actual duck itself is delectable too. Sprinkle the fillet with 4 tbsp orange juice. Two clove of Garlic.