Every recipe has a story and Ariane, the founder of D’Artagnan foods, is very involved in this one. Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and serving it rare. That was back in the 1950s at his restaurant in Southwest France, and the technique caught on. Today it’s quite common to see seared duck breast on a restaurant menu.
Magret Duck
Magret de canard is a French term for duck breast from the Moulard duck, a cross between the Muscovy and white Peking ducks.
The Magret is known for its rich flavour, tenderness and juiciness and is double the size of wild duck breasts. Magret ducks are fattened for the production of foie gras, so they produce huge breasts.
In the UK, Gressingham duck is the most commonly available, which is a cross between the wild mallard and the larger Pekin duck.
Demi-Glace
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. It is traditionally made by combining one part espagnole sauce and omelette part brown stock, reduced by half and finished with a fortified wine.
Magret Duck Breast à la D`Atagnan
Ingredients
- 2 Magret duck breasts skin scored in a cross-hatch pattern
- Kosher salt and freshly ground black pepper to taste
- 1 shallot finely chopped
- 1 cup duck and veal demi-glace
- 1 cup full-bodied red wine
- ¼ cup armagnac
- 3 tbsp. black truffle butter
Conversions
Instructions
- Season duck generously on both sides with salt and pepper. Place duck skin side down in a 12” skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Flip duck; cook until browned and to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the duck reads 130°. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle.
- While the duck is resting, make the sauce: Drain all but 1 tbsp. duck fat from pan; add shallot to skillet and cook, 2 minutes, until translucent. Add demi-glace and red wine and reduce by half, 20 minutes. Add Armagnac and cook until the alcohol is cooked off, about 3 minutes. Whisk in butter and season with salt and pepper.
- Spoon the sauce over the duck slices and serve with green beans and scalloped potatoes.
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