Magret à la D'Artagnan
Ariane Daguin | Yield: 4
Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. This simple recipe should be a part of every home cook's repertoire.
- 2 Magret Duck Breasts
- 1 shallot, finely chopped
- 1 cup full-bodied red wine, such as Madiran
- 2 tablespoons Duck and Veal Demi-Glace
- Salt and freshly ground pepper
- With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
- Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.
- Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.
- Cover the magret with foil to keep warm and set aside.
- Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper.
- Slice magret in 1/4 inch slices. Lay slices on warm plates in a fan pattern.
- Spoon sauce over magret slices and serve with green beans and scalloped potatoes.